Tex-ltalian Pasta Fiesta

[Artemis Windsong]

8 servings, bake 30 minutes

8 ounces mostoccioli pasta (any pasta works)

1 package (10 oz) frozen chopped spinach thawed

2 package (8 ounces) cream cheese softened

1/2 cup milk

1 teaspoon dried oregano

1 pound ground beef

2 cloves garlic minced

2 cups pace picante sauce

1 can (8 ounces) tomato sauce

1 can (16 ounces) tomato pasta

2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 cup (4 ounces) shredded mozzarella or cheddar cheese

Optional toppings, ripe olive slices,green onion slices.

Heat oven to 350 degrees F.  Cook pasta according to package directions, drain and rinse with cold water.  Squeeze dry and shop spinach.  Combine spinach, cream cheese, milk and oregano, mix well.  In a large saucepan or dutch oven brown meat with garlic and drain.  Add pace picante sauce, tomato sauce, tomato pasta and seasonings mix well. Bring to a boil, reduce heat, simmer 5 minutes.  Add pasta, mix well.  Spoon half the pasta mix into a lightly greased 13 x 9 inch baking dish.  top evenly with spinach mix, top with remaining pasta mix.  Cover loosely with foil, bake 30 minutes.  Uncover and sprinkle with shredded cheese; continue baking 2 minutes.  Let stand 10 minutes. 

NOTES:  I have made this without putting it in the baking dish and eliminating the cream cheese mix.

I have used spaghetti sauce for the tomato sauce, tomato paste and part of picante sauce.