INGREDIENTS

INSTRUCTIONS

Recipe by: Pearl Coffee and CEO Preparation Time: 0:45 liquid reserved 1 6
oz can tomato paste 1 8 oz can tomato sauce 12 ounces Water + mushroom
liquid 1 1/2 teaspoons Italian seasoning Salt and freshly ground pepper to
taste FILLING 2 10 oz pkgs chopped spinach -- cooked & drained 1/2 cup
olive oil 1/2 cup minced parsley 1 cup Italian bread crumbs 1/2 cup freshly
grated Parmesan cheese 1/2 tablespoon minced garlic 1 teaspoon sage --
optional 1 teaspoon salt 4 eggs -- well beaten ++++++++++ 1 pound bow-tie
egg macaroni or shells cooked in salted water and well drained 1/4 cup
freshly grated Parmesan cheese
Heat oil in skillet, add onions and saute until tender; add garlic and cook
to aroma; place in Dutch oven or large saucepan; add meat to skillet in
batches and cook until browned, breaking up larger pieces as it cooks; add
meat to Dutch oven along with remaining sauce ingredients, mixing well;
cover and simmer for 1 1/2 hours, stirring occasionally; combine all
filling ingredients, mixing well; place a layer of cooked pasta in an oiled
casserole(s)***; top with a layer of spinach filling; cover with sauce;
repeat layering until all pasta is used, finishing with sauce; top with
Parmesan cheese; bake in a preheated 325~F oven for 35 to 40 minutes, or
until hot and bubbly. Yield: One large and one small casserole.
***Recipe will fill a 15 X 10 X 2-inch baking dish; layer using half of
pasta, half of spinach filling and half of sauce; repeat and top with
Parmesan cheese. Note: Best made a day ahead and refrigerated for flavors
to blend; bring to room temperature before baking.
Posted to MC-Recipe Digest V1 #1055 by "M. Hicks" <nitro_ii@email.msn.com>
on Jan 29, 1998

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