Recipe: Noodles Ontario with Italian Sausage Sauce (baked with eggs, spinach, mozzarella)

NOODLES ONTARIO

FOR THE SAUCE:
1 pound sweet Italian sausage, bulk or in casing
2 teaspoons minced garlic
2 cans (28 ounces each) crushed tomatoes
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 large bay leaf
1/8 teaspoon salt
1/4 teaspoon pepper
FOR THE NOODLES:
1 (12 ounces) package extra-wide curly egg noodles
4 large eggs
2 packages (10 ounces each) frozen chopped spinach, thawed and well-drained
4 green onions, sliced
Parmesan cheese
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1 pound Mozzarella cheese, coarsely shredded
1/4 cup grated Parmesan cheese

TO MAKE THE SAUCE:
Remove casing from sausage, if necessary. In saucepan over medium-high heat, brown sausage, breaking up pieces. Drain off excess fat.

Stir in remaining sauce ingredients. Bring to boil, reduce heat and simmer uncovered 1 hour until sauce thickens, stirring occasionally.
Discard bay leaf.

TO PREPARE THE NOODLES:
Cook noodles in large amount of water; drain, rinse and drain again.

In large bowl, beat eggs then stir in noodles, spinach, onions and seasonings.

Divide one-half of noodles between two well-oiled 9-inch square pans. Top with 1/4 of the sauce, then 1/4 of the Mozzarella. Repeat layers. Sprinkle each casserole with Parmesan.

Bake in a 350 degree F oven for 30 minutes. Cool 15 minutes before serving.

Makes 8 servings
Source: For Goodness Taste by The Junior League of Rochester, New York