Italian Shell Casserole

I have no idea why my kids eat this. I mean don't they know it has spinach? I know casseroles are very 1970's but for some reason this one has survived the last couple of decades. It was a favorite of mine as a child but once I started making it, I decided it was too much work. So I altered it a little bit and came up with this version. Lauren loves this so much she usually asks for it for her "pick whatever you want" birthday dinner. My sister's boys love it too. There's just some things you in life you just don't question and why my kids eat this has to be one of them.

1 16-ounce box medium pasta shells

1/2 pound mild pork sausage

1 pound ground beef

1 medium onion, chopped

2/3 cup (10 oz pkg) frozen chopped spinach

1/2 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon Worcestershire sauce

1 10 3/4-ounce can cream of mushroom soup

3/4 cup milk

1 8-ounce can tomato sauce

1/2 pound (2 1/2 cups) grated sharp cheddar cheese

Cook shells, drain and rinse. Cook sausage and beef a little and then add onion, seasonings and Worcestershire sauce and cook over medium heat until onion is tender. Add spinach and mix well. Remove from heat and add 1 3/4 c. cheese and mix well. Spray a 9x13 pan with cooking spray and add meat mixture. Dilute soup with milk and heat slightly to mix well. Pour over casserole and stir slightly to mix in. Pour tomato sauce over top but do not stir. Sprinkle remaining cheese over top. Bake at 350 for 25-30 minutes until cheese bubbles.

*This recipe is easy to split into two 8x8 pans. It also freezes really well. I usually bake one 8x8 for our family and freeze the other dish (before baking it).