Yield: 6 Servings
|½ pounds||Bow pasta; cooked and drained (use lasagne noodles if you cannot find bow pasta)|
|1 medium||Onion; chopped|
|1||Clove garlic; pressed|
|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 sauted 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|
|4||Eggs; well beaten|
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, .