Meat and Spinach Casserole |
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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This one is from University Women's Cookbook. Ingredients:
1 (12 ounce) package bow tie pasta |
2 (10 ounce) packages frozen chopped spinach |
1/2 lb bulk pork sausage |
1 lb lean ground beef |
1 large onion, chopped |
1 garlic clove, minced |
1 (15 ounce) can tomato sauce |
1 (6 ounce) can tomato paste |
1 1/2 cups water |
1/4 teaspoon rosemary |
1/4 teaspoon basil |
1/4 teaspoon marjoram |
1/4 teaspoon oregano |
1/4 teaspoon savory |
1/4 teaspoon pepper |
1 1/2 teaspoons salt |
2 cups sour cream |
1 cup grated romano cheese or 1 cup parmesan cheese |
Directions:
1. Cook noodles according to package directions; drain.
2. Thaw spinach; drain.
3. Crumble sausage and beef in frying pan; cook until partially done.
4. Add onion and garlic; cook, stirring occasionally, until onion is soft.
5. Blend in tomato sauce, tomato paste, water and seasonings; simmer for about 30 minutes.
6. Add noodles; cool.
7. Spread half the mixture in 3-quart casserole.
8. Spread half the spinach over noodle mixture; spread half the sourcream over spinach.
9. Sprinke with half the cheese; repeat layers.
10. Bake at 375* for 40 minutes or until lightly browned.
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