My girlfriend brought this over for me after I tore my ACL. It has been a staple in the house ever since.
Thanks Hilary 
1 8 ounce package of wide egg noodles or you can use pasta ribbons.
1 1/2 pound of ground beef
3 cloves of garlic minced
1/2 teaspoon salt
1/2 teaspoon of pepper
1 26 ounce jar of spaghetti sauce
1 teaspoon Italian seasoning
1 10 ounce package of frozen chopped spinach, thawed and drained. I squeeze mine between paper towels to get all the excess water out.
2 cups of shredded Monterey jack cheese
1 1/2 cups of sour cream, I use light
1 large egg, lightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese
Cook noodles according to package, drain and set aside. Cook beef and the next 3 ingredients in a large non-stick skillet over medium heat, stirring until beef crumbles and no longer pink. Drain off fat. Stir in spaghetti sauce and Italian seasoning. In a separate bowl combine spinach and next 4 ingredients. Fold in noodles. Spoon mixture into a lightly greased 13×9 inch baking dish. Sprinkle with half of the Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese
Bake at 350° for 30 minutes until bubbly and golden
