Wash
spinach and drain well. Cook in a pot with the water
clinging to the leaves, just until tender and wilted.
Drain and squeeze out any remaining water. Chop and
set aside.
In
a large skillet, heat the oil, and saute the onion and
garlic for about 5 minutes. Stir in the thyme, salt
and pepper to taste, and the sliced mushrooms. Cook
for another 5 minutes. Add the ground beef and cook
until no longer pink. Remove from heat and drain any
excess fat from the pan. Add the spinach to this mixture.
Cook
pasta and drain.
Melt
butter. Stir in flour. Slowly pour in milk while stirring
over medium heat. Reduce heat and simmer, stirring,
for about 10 minutes until thick. Remove from heat and
stir in 1 cup of the cheese, salt, pepper and nutmeg.
Mix this cheese sauce together with the pasta until
combined.
Spoon
half of the pasta into a 3 quart casserole dish. Top
with the meat mixture and then the remaining pasta.
Sprinkle the remaining 1/2 cup of cheese over top.
Bake
at 375 degrees F. for 25 to 30 minutes. Makes 6 servings.
