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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Pasta 6 Servings

INGREDIENTS

1/2 lb Bow pasta; cooked and drained (use lasagne noodles if you cannot find bow pasta)
1 md Onion; chopped
1 Clove garlic; pressed
1 1/4 c Plus
1 tb Olive oil
1 1/2 lb Ground round
2 Jars (14-oz) prepared spaghetti sauce (ragu; etc,)
3/4 c Beef broth
1/2 ts Dried basil
1/2 ts Dried thyme
1/4 lb Mushrooms; sliced and saut.ed in 3 tablespoons butter -or-
1 cn (2.25-oz) sliced mushrooms; drained
2 pk (10-oz) frozen chopped spinach
1/2 c Bread crumbs
1/2 c Finely chopped parsley
1 c Grated fresh Parmesan cheese
1 ts Sage
4 Eggs; well beaten
1 ds Nutmeg

INSTRUCTIONS

SAUCE
FILLING
Saut. onion and garlic in olive oil. Add meat, brown and drain. Add
spaghetti sauce, broth, basil, thyme and mushrooms. Simmer, covered, for 1
hour. Stir occasionally. Cook spinach and drain. Mix spinach, bread crumbs,
parsley, 1/2 cup of Parmesan cheese, sage, eggs, and a dash of nutmeg.
Combine to form a thick paste. Cook and drain the pasta.
To assemble: Grease a 3 quart casserole. Layer in casserole dish as
follows: sauce, pasta, filling. Repeat. Finish the top with a layer of
pasta, then sauce. Sprinkle with remaining 1/2 cup Parmesan cheese. Cook at
350o, covered, for 45 minutes. Yield: 6 to 8 servings.
MARY ELLEN PUGNO
UPPER MONTCLAIR, NJ
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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