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Ingredientes
- 1/2 lb Bow pasta, cooked and liquid removed (use lasagne noodles if you can't find
- 1 med Onion, minced
- 1 x Clove garlic, pressed
- 1Â 1/4 c. Plus
- 1 Tbsp. Extra virgin olive oil
- 1Â 1/2 lb Grnd round
- 2 jar (14-ounce) prepared spaghetti sauce (ragu etc,)
- 3/4 c. Beef broth
- 1/2 tsp Dry basil
- 1/2 tsp Dry thyme
- 1/4 lb Mushrooms, sliced and sauteed in 3 Tbsp.
- 1 can (2.25-ounce) sliced mushrooms, liquid removed
- 2 pkt (10-ounce) frzn minced spinach
- 1/2 c. Bread crumbs
- 1/2 c. Finely minced parsley
- 1 c. Grated fresh Parmesan cheese
- 1 tsp Sage
- 4 x Large eggs, well beaten
- 1 dsh Nutmeg
Direcciones
- Saute/fry onion and garlic in extra virgin olive oil. Add in meat, brown and drain. Add in spaghetti sauce, broth, basil, thyme and mushrooms. Simmer, covered, for 1 hour. Stir occasionally. Cook spinach and drain. Mix spinach, bread crumbs, parsley, 1/2 c. of Parmesan cheese, sage, Large eggs, and a dash of nutmeg.
- Combine to create a thick paste. Cook and drain the pasta.
- To assemble: Grease a 3 qt casserole. Layer in casserole dish as follows: sauce, pasta, filling. Repeat. Finish the top with a layer of pasta, then sauce. Sprinkle with remaining 1/2 c. Parmesan cheese. Cook at 350, covered, for 45 min.
- Yield: 6 to 8 servings.
- MARY ELLEN PUGNO
- UPPER MONTCLAIR, NJ
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 99 | 52% |
| Total Fat 11.16g | 14% |
| Saturated Fat 4.55g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 469mg | 20% |
| Potassium 211mg | 6% |
| Total Carbs 10.13g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.01g | 1% |
| Protein 13.02g | 21% |
