Noodles romano1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | Clove garlic; minced | |
| 2 | tablespoons | Oil |
| 1 | pounds | Ground beef |
| ¼ | cup | Water |
| 1 | can | (8-oz) tomato sauce |
| 1 | Bay leaf; crushed | |
| 1 | can | (6-oz) tomato paste |
| 1 | teaspoon | Oregano |
| 2 | teaspoons | Salt |
| 1 | pack | (8-oz) noodles |
| 1 | pack | (10-oz) frozen chopped spinach |
| 2 | Eggs | |
| 1 | cup | Cottage cheese |
| ¼ | cup | Grated Romano cheese |
| 1 | teaspoon | Basil |
| 2 | slices | Cheese; cut in strips |
Directions
Brown onion and garlic in 1 tablespoon oil. Add beef and brown; stir in water, paste, sauce, bay leaf, oregano and 1 teaspoon salt. Simmer 15 minutes. Cook noodles and drain. Cook spinach and drain. Beat 1 of the eggs and pour over noodles; stir well. Add Romano. Beat other egg and add to spinach with remaining oil, basil and cottage cheese. Mix well. In large casserole, put layer of ground beef, then noodles, then spinach; add another layer of ground beef. Bake at 325 for 30-45 minutes. Take out and put strips of cheese on top and bake until cheese melts. Serves 6-8.
MRS LOIS BENNETT
MEMPHIS, TN
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .