Mock Ravioli

Mock Ravioli Ingredients

1/2 lb Bow pasta; cooked and	1/4 lb Mushrooms; sliced and
SAUCE	1 cn (2.25-oz) sliced mushrooms;
1 md Onion; chopped	FILLING
1 Clove garlic; pressed	2 pk (10-oz) frozen chopped
1 1/4 c Plus	1/2 c Bread crumbs
1 tb Olive oil	1/2 c Finely chopped parsley
1 1/2 lb Ground round	1 c Grated fresh Parmesan cheese
2 Jars (14-oz) prepared	1 ts Sage
3/4 c Beef broth	4 Eggs; well beaten
1/2 ts Dried basil	1 ds Nutmeg
1/2 ts Dried thyme

Instructions for Mock Ravioli

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PastaCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Beef	Bread crumbs	Eggs
Garlic	Mushroom	Nutmeg	Olive Oil
Onion	Parmesan	Parsley	Pasta
Sage	Thyme

Pasta Cheese Parmes Basil Bread Crumb Mushrooms Olive oil Onion Garlic Parmesan Parsley

for flavor and categorization

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