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.
A Message from our Provider:
“Trading in futures? What about yours in heaven?”