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 |
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, .