1/2 lb Bow pasta, cooked and drained (use lasagne noodles if you cannot find
SAUCE BOW PASTA)
1 medium Onion, chopped
1 Clove garlic, pressed
1 1/4 cup Plus
1 tbsp Olive oil
1 1/2 lb Ground round
2 Jars (14-oz) prepared spaghetti sauce (ragu, etc,)
3/4 cup Beef broth
1/2 tsp Dried basil
1/2 tsp Dried thyme
1/4 lb Mushrooms, sliced and saut‚ed in 3 tablespoons butter -or-
1 can (2.25-oz) sliced mushrooms, drained
FILLING
2 package (10-oz) frozen chopped spinach
1/2 cup Bread crumbs
1/2 cup Finely chopped parsley
1 cup Grated fresh Parmesan cheese
1 tsp Sage
4 Eggs, well beaten
1 dash Nutmeg
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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 <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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