1 (10 ounce) package frozen, chopped spinach
1 (8 ounce) package rotini noodles
1 pound ground beef
1/2 pound Italian sausage
1 onion, finely chopped
2 tablespoons oil
2 (8 ounce) cans tomato sauce
1 teaspoon salt
1 teaspoon oregano
1/2 cup Parmesan
1 cup shredded Monterey Jack cheese
3 green onions, chopped
Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain.
Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover.
Simmer 30 minutes. Mix in spinach. Turn crockpot on high after buttering bottom and sides.
Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half
the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese.
Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.