recipelink.com Chat Room Recipe Swap - 2001-07-18
From: recipelink.com

Mock Ravioli Casserole
Source : The New York Times Heritage Cookbook by Jean Hewitt
Servings : 8

1 pound ground beef round
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon plus 1/4 cup olive oil
2 cups tomato sauce
3/4 cup beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
thyme
1/4 pound mushrooms, sliced
Salt and freshly ground black pepper
8 ounces bow tie macaroni, cooked al dente, drained
2 packages frozen chopped spinach, cooked and drained
1/2 cup soft breadcrumbs
1/2 cup chopped parsley
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried sage
4 eggs, well beaten

Preheat the oven to 350F. Brown the meat, onion, and 1 clove of the garlic in 1-tablespoon of the oil until meat loses all its pinkness. Add the tomato sauce, broth, basil, oregano, thyme, and mushrooms. Season with salt and pepper to taste. Let simmer 10 minutes. Meanwhile, in a large bowl, combine the macaroni, spinach, breadcrumbs, parsley, cheese, sage, eggs, 1-teaspoon salt, the remaining oil, and garlic. Place a thin layer of meat sauce in a 3-quart casserole. Spread a layer of spinach and macaroni mixture over this, then a layer of meat sauce. Continue alternating layers until all ingredients are used. Bake 30 minutes.