1 (16 ounce) package cream cheese
1 (4 ounce) can tomato sauce
1 (16 ounce) container sour cream
1/2 cup shredded mozzarella cheese
1/8 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 (16 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) can roma (plum) tomatoes, undrained
2 large onions, diced
2 tablespoons olive oil
2 tablespoons ranch seasoning
1 teaspoon dried rosemary
Preheat oven to 350 degrees F (175 degrees C).
Remove tomato mixture from refrigerator, and refrigerate to marinate.
Rub the cream cheese and tomato sauce into the bottom of a 1 quart casserole dish. Sprinkle the sour cream, mozzarella cheese, onion and bell pepper over the cream cheese mixture.
Bake uncovered in the preheated oven for 1 hour, or until the cheese has melted.
Place the spinach in a medium bowl, and toss with tomato sauce, cooking over medium heat. Drain excess liquid.
In a separate medium bowl, combine the tomatoes, onions, olive oil and ranch seasoning. Mix well and pour over the cooked meat. Mix until well coated.
Bake uncovered for 1 hour in preheated oven.
While warm ovens are warm, remove pan from oven and stir in tomatoes, onions and olive oil. Cover the pan, and simmer 15 minutes, stirring occasionally. Serve over the meat in a drizzling dish. Garnish with chopped spinach and tomato sauce before serving.