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Name: Layered Spaghetti Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 15 oz Part-Skim Milk Ricotta; 1 12 ounce can beer; 1/4 ts Black Pepper freshly ground; 1/4 c Quick mixing flour; (Wondra); 1 cn Be bonelss; 2 1/2 lb Beef shank; trimmed of fat; 1/4 ts Salt; 8 oz Spaghetti; Cooked And; 1/2 c Fresh parsley chopped; 1/3 c Parmesan cheese grated; 2 lg Eggs: Beaten; 1 lb Lean ground beef; 1 c Mozzarella Cheese;; 1 6 ounce can tomato paste; 3 Carrots; peeled and sliced; 2 tb Lemon juice; 1/2 1/2 to 2 3/4); 1 tb Grated lemon zest; 1 1/4 lb Red potatoes; scrubbed/in; 4 Garlic minced; 1 md Onion; thinly sliced; 1/2 lb Fresh white mushrooms;; 30 oz Spaghetti Sauce; 1 Jar

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Layered Spaghetti Casserole

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

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

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Nutrition

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Serving Size: 1 Serving (515g)
Recipe Makes: 8 Servings

Calories: 147
Calories from Fat: 74 (50%)

Amt Per Serving		% DV

	Total Fat 8.3g	11 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 0.3g
Cholesterol 46.8mg		14 %
Sodium 143.5mg		5 %
Potassium 235.8mg		6 %
Total Carbohydrate 2.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.8g
Protein 15.5g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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