Recipe - Mock Ravioli

One half pound Bow pasta; cooked and
drained (use lasagne
noodles if you cannot find

SAUCE
bow pasta)
1 md Onion; chopped
1 Clove garlic; pressed
1 One fourth cup Plus
1 tablespoon Olive oil
1 One half pound Ground round
2 Jars (14oz) prepared
spaghetti sauce (ragu;
etc,)
Three fourths cup Beef broth
One half teaspoon Dried basil
One half teaspoon Dried thyme
One fourth pound Mushrooms; cut or sliced up and
saut‚ed in 3 tablespoons
butter or
1 cn (2.25oz) cut or sliced up mushrooms;
drained

FILLING
2 pack (10oz) frozen chopped
spinach
One half cup Bread crumbs
One half cup Finely chopped parsley
1 cup Grated fresh Parmesan cheese
1 teaspoon Sage
4 Eggs; well beaten
1 ds Nutmeg

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, One half 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 One half 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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.