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Prep Time: 15 Minutes Cook Time: 38 Minutes |
Ready In: 53 Minutes Servings: 8 |
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It seems like a lot of greens but they cook down to almost nothing.And if you want you can replace the dandelion with spinach. I use hot sausage which gives this a real kick, but if you rather go for mild or just use chopped beef. Ingredients:
1 lb cooked pasta |
1/2 lb crumbled sausage |
1 lb chopped beef |
1 cup breadcrumbs |
2 tablespoons chopped fresh parsley |
2 tablespoons finely chopped onions |
2 cloves garlic, chopped |
1 teaspoon salt |
1 egg |
1/4 cup milk |
6 cups young stems removed dandelion greens |
4 -6 cups of your favorite tomato sauce |
1 teaspoon dried oregano or 1 teaspoon dried basil or 1 teaspoon dried marjoram |
salt and pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Blanch greens for 3 minutes and set aside.
2. Brown meats, onion and garlic, add bread crumbs, parsley, dried herbs, salt, pepper, egg, and milk.
3. Squeeze dandelion greens of all moisture.
4. In a buttered casserole alternate layers of dandelions, pasta, crumbled browned meat mixture and tomato sauce.
5. Top with cheese and bake 350 degrees for 20-30 minutes.
6. Garnish with hot pepper flakes and Parmesan cheese and serve with crisp fresh bread.
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