Mock Ravioli

Recipe Ingredients

		Meat Mixture
1		Garlic clove - minced (large)
1		Tomato paste
2		Onions - finely chopped (medium)
3/4 teaspoon	3.8ml	Rosemary
1 cup	237ml	Water
3/4 teaspoon	3.8ml	Oregano
2 lbs	908g / 32oz	Beef ground
1 cup	146g / 5.1oz	Parmesan cheese - divided
1		Tomato sauce
1 cup	146g / 5.1oz	Parsley; chopped - divided
		Spinach Layer
1 cup	237ml	Vegetable oil
1 teaspoon	5ml	Garlic salt
4		Spinach; frozen - chopped
1 teaspoon	5ml	Ground sage
6		Eggs - well beaten
1 lb	454g / 16oz	Butterfly macaroni
2 cups	292g / 10oz	Bread crumbs soft

Recipe Instructions

Sauteeonions, minced garlic and meat. Add 1/3 cup parsley and 1/3 cup parmesan cheese and remaining meat mixture ingredients and simmer. For spinach layer combine oil, 1/3 cup parsley, spinach, bread crumbs, 1/3 cup parmesan cheese, eggs and 1 tsp garlic salt and 1 tsp ground sage. Cook pasta and drain well. Sprinkle 1/3 cup parsley and 1/3 cup Parmesan cheese over pasta and mix well. Butter a large baking dish. Cover the bottom with a layer of pasta, then a layer of the spinach mix, then a layer of meat. Repeat layers until all ingredients are used, ending with the meat sauce.

Sprinkle remaining parmesan cheese and parsley over top. Bake at 350F for 20-30 minutes.

Source:
Rosie Daley from "In the Kitchen with Rosie"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.