astray recipes: Mock ravioli

Categories: Pasta
Yield: 6 Servings

Measure	Ingredient
½ pounds	Bow pasta; cooked and drained (use lasagne noodles if you cannot find bow pasta)
1 medium	Onion; chopped
1	Clove garlic; pressed
1¼ cup	Plus
1 tablespoon	Olive oil
1½ pounds	Ground round
2	Jars (14-oz) prepared spaghetti sauce (ragu; etc,)
¾ cup	Beef broth
½ teaspoon	Dried basil
½ teaspoon	Dried thyme
¼ pounds	Mushrooms; sliced and sautＦd in 3 tablespoons butter -or-
1 can	(2.25-oz) sliced mushrooms; drained
2 packs	(10-oz) frozen chopped spinach
½ cup	Bread crumbs
½ cup	Finely chopped parsley
1 cup	Grated fresh Parmesan cheese
1 teaspoon	Sage
4	Eggs; well beaten
1 dash	Nutmeg

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, ½ 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 ½ cup Parmesan cheese. Cook at 350o, covered, for 45 minutes. Yield: 6 to 8 servings.

MARY ELLEN PUGNO

UPPER MONTCLAIR, NJ

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

mock ravioli