Layered Spaghetti Casserole

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Layered Spaghetti Casserole Ingredients

1 12 ounce can beer	1 cn Be bonelss
1 6 ounce can tomato paste	1 tb Grated lemon zest
1/4 c Quick mixing flour; (Wondra)	2 tb Lemon juice
1/4 ts Salt	1 lb Lean Ground Beef
1/4 ts Freshly ground pepper	30 oz Spaghetti Sauce; 1 Jar
4 Cloves garlic; minced	8 oz Spaghetti; Cooked And
1 md Onion; thinly sliced	2 lg Eggs: Beaten
1/2 lb Fresh white mushrooms;	1/3 c Parmesan Cheese; Grated
3 Carrots; peeled and sliced	15 oz Part-Skim Milk Ricotta
1 1/4 lb Red potatoes; scrubbed/in	1/2 c Fresh Parsley; Chopped
2 1/2 lb Beef shank; trimmed of fat	1 c Mozzarella Cheese;
1/2 1/2 to 2 3/4)

Instructions for Layered Spaghetti Casserole

Heat the oven to 350 Degrees F. Cook the ground beef in a 10-inch skillet, over medium-high heat, stirring occasionally, until brown the drain off the excess fat. Stir in the spaghetti sauce and remove from the heat. Mix the spaghetti, eggs, parmesan cheese, blending well, and spread in an ungreased rectangular baking dish, 13 X 9 X 2-inches. Mix the ricotta cheese and parsley, blending well, then spread evenly over the spaghetti mixture. Pour the sauce mixture over the ricotta cheese mixture. Sprinkle with the mozzarella cheese. Bake, uncovered, for about 20 minutes or until the mixture is hot and the cheese is melted. Serve hot. Nutrition Information Per Serving: Calories: 465 Protein: 28 Grams Carbohydrates: 37 Grams Fat: 23 Grams Cholesterol: 115 Milligrams Sodium: 1090 Milligrams Potassium: 810 Posted by: Rich Harper From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PastaCuisine: Uncategorized

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