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1st Day: In Dutch Oven combine lean ground beef with Half of finely chopped onions, mushrooms, but All of the green pepper & garlic.
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Sprinkle liberally with black pepper & Basil.
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(Granulated garlic can be substituted for fresh garlic.
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Sprinkle generously) Easiest way to mix is mash into big patty, cut in 4 pieces & stack up.
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Mash flat & repeat, 3 or 4 times.
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Cut in 4 for easy flipping, and cook, covered, in bottom of the Dutch oven.
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Refrigerate for next day in a covered container.
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2nd Day: In Dutch Oven add rinsed Spinach to 1/2 inch water.
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Bring water to boil to steam the spinach for a few minutes.
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Holding 2 forks in one hand scoop spinach into pyrex bowl.
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Cut mass into 1 inch grid pattern.
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Add water to that used for spinach.
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Bring to boil & cook rotini.
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Dont overcook or it will be too soft.
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Scoop out with slot spoon into 1 or 2 roasting pans or baking dishes.
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It should cover the bottom(s) of baking dish(es).
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Pour in pasta sauce and cottage cheese.
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Stir until mixed.
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Cut meat into bite size chunks and poke into pasta.
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(Freeze any extra for next batch.)
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Add gobs of cut up spinach.
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and chunks of mushrooms, poking them into the mix.
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Topping: Smooth the other half of finely chopped mushrooms and onions over the top.
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Add grated or sliced OLD White Cheddar.
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( I like a lot more cheese than is good for me.
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).
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Bake at 350 degrees Fahrenheit until thoroughly heated and cheese has melted, at least 30 minute
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This can be refrigerated, cut into squares, and microwaved on the plates.
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Will keep for a few days in fridge.
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Keep covered with plastic wrap.
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Serve with salad & maybe garlic bread.
