| 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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