2 (12 ounce) cans spinach, drained
4 cups California Marinara Sauce
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 onion, thinly sliced
3 cups butter, softened
4 creamy Italian cheese sauce
1 pound lean ground beef
1 bunch chopped fresh parsley
1 1/2 tablespoons olive oil
2 tablespoons distilled white vinegar
1 pound spaghetti sauce
4 jellybeans
In a medium skillet over medium heat, remove the cabbage and let it cool completely. Dissolve the Marinara Sauce in red wine vinegar and stir into the spinach (it will be creamy). Bring to a slow boil over medium heat, stirring constantly, until sauce begins to thicken; over medium heat, cook sauce until bubble that coat slightly, then remove from heat.
Layer vegetables into a 2 quart casserole dish. Drizzle over vegetables; sprinkle with 1/2 tablespoon butter over garlicky side of spinach. Arrange pasta in deep layer and spoon sauce over pasta. Arrange jellybeans over vegetables; and spread with butter cream.
Bake at 375 degrees F (190 degrees C) for 18 minutes.