Recipe: Family Circle Pasta Casserole

FAMILY CIRCLE PASTA CASSEROLE
Serves 4

2 cups sliced mushrooms
2 tb olive oil, divided
1 chopped onion
2 garlic cloves well minced
1 lb lean ground beef or ground pork mixed with ground veal
1 tsp salt or to taste
1/4 tsp pepper
1/4 tsp ground oregano
1/4 tsp ground basil
1/4 cup dry red wine or white wine
1 tbsp sugar (I prefer brown sugar, because of its special taste)
1 tsp Worcestershire Sauce
1 pkg (10 ounces) frozen chopped spinach, thawed
1/4 cup grated Parmesan cheese
1/4 cup shredded Mozzarella cheese
3 eggs, slightly beaten
Hot cooked wide noodles or linguini, cooked according to package
Cherry tomatoes, quartered, for garnish

Preheat oven to 350 F. In large skillet or wok, saut mushrooms in 1 tb olive oil; remove and set aside. In remaining olive oil, saut onion and garlic. Add beef, salt, pepper, oregano, and basil. Cook, breaking up beef, until meat browns. Add wine; cook a few minutes over high heat until liquid evaporates. Add sugar, Worcestershire sauce, saute d mushrooms, spinach and two cheeses. Cook 5 minutes. Add eggs to meat mixture, stirring. Transfer half the pasta to previously greased lasagna pan. Add half of the meat mixture. Add remaining noodles, and cover with remaining meat mixture. Cover with aluminum foil and bake for approximately 20 minutes. Uncover and bake for 5 more minutes, or until dry and lightly golden. Garnish with the cherry tomatoes. Let stand 5 minutes out from the oven and cut in squares. Serve. Delicious, looks elegant and is extremely inexpensive and easy to cook.