Mock ravioli

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 \N Clove garlic; pressed
1¼ cup Plus
1 tablespoon Olive oil
1½ pounds Ground round
2 \N 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 saut‚ed 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 \N Eggs; well beaten
1 dash Nutmeg



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.



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

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