Layered Spaghetti Casserole

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Cuisine: AmericanMain Ingredient: Pasta

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Original recipe makes 8 Servings

15 ozPart-Skim Milk Ricotta

1 12 ounce can beer

1/4 tsBlack Pepper; freshly ground

1/4 cQuick mixing flour; (Wondra)

1 cnBe bonelss

2 1/2 lbBeef shank; trimmed of fat

1/4 tsSalt

8 ozSpaghetti; Cooked And

1/2 cFresh parsley; chopped

1/3 cParmesan cheese; grated

2 lgEggs: Beaten

1 lbLean ground beef

1 cMozzarella Cheese;

1 6 ounce can tomato paste

3 Carrots; peeled and sliced

2 tbLemon juice

1/2 1/2 to 2 3/4)

1 tbGrated lemon zest

1 1/4 lbRed potatoes; scrubbed/in

4 Garlic; minced

1 mdOnion; thinly sliced

1/2 lbFresh white mushrooms;

30 ozSpaghetti Sauce; 1 Jar

Layered Spaghetti Casserole Preparation

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