| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian, Meats |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Evaporated milk |
| 1/2 |
c |
Tomato sauce |
| 1/2 |
c |
Corn flake crumbs |
| 1 1/2 |
lb |
Lean ground beef |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; finely minced |
| 1 |
tb |
Worcestershire sauce |
| 2 |
|
Eggs |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Dried basil |
| 1 |
c |
Ricotta cheese |
| 1/2 |
c |
Parmesan cheese |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Blend all but 1/4 cup of parmesan cheese, 1/4 cup of the tomato sauce and
oregano, basil, and ricotta. Blend ricotta, oregano and basil. Place 1/3 of
the meat mixture in an oiled baking dish. Spread with 1/2 of the ricotta
mixture. Repeat ending with meat.Top with remaining tomato sauce and
sprinkle with remaining parmesan cheese. Bake at 350 for 45-60 minutes or
till done.
Recipe by: Lisa Lepsy Original Posted to MC-Recipe Digest V1 #729 by
Babygoil@aol.com on Aug 9, 1997
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