Mock Ravioli
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 1 | can |
tomato paste
|
|
| 2 | medium |
onions
finely chopped |
|
| ¾ | teaspoon |
rosemary leaves
|
|
| 1 | cup |
water
|
|
| ¾ | teaspoon |
oregano
|
|
| 2 | pound |
ground beef
|
|
| 1 | cup |
Parmesan cheese
divided |
|
| 1 | can |
tomato sauce
|
*
|
| 1 | cup |
parsley leaves
chopped, divided |
|
| Spinach layer | |||
| 1 | cup |
vegetable oil
|
|
| 1 | teaspoon |
garlic salt
|
|
| 4 | package |
spinach
frozen, chopped |
|
| 1 | teaspoon |
sage
ground |
*
|
| 6 | large |
eggs
well beaten |
|
| 1 | pound |
pasta, elbow macaroni
butterfly |
|
| 2 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 1 | can |
tomato paste
|
|
| 2 | medium |
onions
finely chopped |
|
| 3.8 | ml |
rosemary leaves
|
|
| 237 | ml |
water
|
|
| 3.8 | ml |
oregano
|
|
| 907.2 | g |
ground beef
|
|
| 237 | ml |
Parmesan cheese
divided |
|
| 1 | can |
tomato sauce
|
*
|
| 237 | ml |
parsley leaves
chopped, divided |
|
| Spinach layer | |||
| 237 | ml |
vegetable oil
|
|
| 5 | ml |
garlic salt
|
|
| 4 | package |
spinach
frozen, chopped |
|
| 5 | ml |
sage
ground |
*
|
| 6 | large |
eggs
well beaten |
|
| 453.6 | g |
pasta, elbow macaroni
butterfly |
|
| 473 | ml |
bread crumbs
|
|
Directions
Sauté onions, minced garlic and meat.
Add ⅓ cup parsley and ⅓ cup parmesan cheese and remaining meat mixture ingredients and simmer.
For spinach layer combine oil, ⅓ cup parsley, spinach, bread crumbs, ⅓ cup parmesan cheese, eggs and 1 teaspoon garlic salt and 1 teaspoon ground sage.
Cook pasta and drain well.
Sprinkle ⅓ cup parsley and ⅓ 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 350℉ (180℃) for 20 to 30 minutes.
