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| Mock Ravioli Recipe |
Category: Grains / Pasta
Rating:
N/A
Servings: 6
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Ingredients
1/2 lb bow pasta; cooked and drained (use l
----SAUCE----
1 -bow pasta)
1 medium onion; chopped
1 clove garlic; pressed
1 1/4 cup plus
1 tablespoon olive oil
1 1/2 lb ground round
2 jars (14-oz) prepared spaghetti sau; ce (ragu, etc,)
3/4 cup beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 lb mushrooms; sliced and saut‚ed in 3 t
1 can (2.25-oz) sliced mushrooms; drained
----FILLING----
2 pkg (10-oz) frozen chopped spinach
1/2 cup bread crumbs
1/2 cup finely chopped parsley
1 cup grated fresh parmesan cheese
1 teaspoon sage
4 eggs; well beaten
1 dash nutmeg
Cooking Directions:
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, 1/2 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 1/2 cup Parmesan cheese. Cook at 350o, covered, for 45 minutes. Yield: 6 to 8 servings.
MARY ELLEN PUGNO
UPPER MONTCLAIR, NJ
From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
pasta
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