Mock ravioli
6 Servings
Ingredients
| Quantity | 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 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 | Eggs; well beaten | |
| 1 | dash | Nutmeg |
Directions
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, .