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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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loyalty cookbook 1953 i think this could be freezer meal and would add more cheese to top .this is awesome , i made some changes for me that worked out well instead of the oil i used ricotta cheese my filling was light and fluffy great stuff Ingredients:
2 onions, chopped |
1 garlic clove, minced |
3 tablespoons olive oil |
1 (4 ounce) can mushrooms |
1 lb ground beef, it called for 2 lbs |
1 1/2 teaspoons mixed italian herbs |
1 (26 ounce) can pasta sauce |
1/2 cup oil |
1 1/2 cups baby spinach, finely chopped |
1/2 cup parsley, minced |
1 cup breadcrumbs, soft |
1/2 cup cheese, parm mozarella mixture shredded |
1 teaspoon sage |
1 teaspoon salt |
4 eggs, beaten |
16 ounces shell macaroni, cooked |
Directions:
1. sauce:.
2. brown ground beef,drain.
3. add oil and onions and garlic cook add mushrooms juices and all add sauce and herbs simmer.
4. cook macaroni 1/2 way drain i used bow tie macaroni.
5. add macaroni to filling mix.
6. for the filling i food processed the filling
7. and instead of the oil i used ricotta cheese and i only used 2 eggs ,but they were large
8. alternate with sauce in casserole ending with sauce if you want you can add some shredded cheese here
9. bake until hot thru about 30 minutes 425 degrees i think this could be freezer meal. let cool and cut into serving sizes and freeze.
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