Ingredients Jump to Instructions ↓

  1. Part I:

  2. 1 glove garlic

  3. 2 lbs. ground beef

  4. 1 can tomato sauce

  5. 1 1/2 c. water or tomato juice

  6. 2 med. chopped onions

  7. 3T. salad oil

  8. 1 4-oz. can mushrooms

  9. 1 1/2t. Italiian herbs

  10. 10-12 oz bow tie noodles

Instructions Jump to Ingredients ↑

  1. Part II: Filling 1 pkg frozen chopped spinach 1 c Italian cheese grated( I use dry Monterey Jack)

  2. t salt ½ c butter or margarine 2 c bread crumbs 2 cloves garlic 4 eggs, well beaten Sauté onions and garlic in oil until lightly browned. Add meat and cook stirring until lightly browned. Then add all other ingredients and simmer for 1½ hours approx. Add more tomato juice or water if too thick. Combine all ingredients for filling together. Put spinach in pan with ½ c. water and cover. Cook until it’s thawed out. Save the liquid and add to spinach mixture. Add enough spinach water to make it soft to spread on noodles. Take noodles and cook as directed. In 3qt. pyrex pan, put a little sauce on the bottom and layer the noodles, spinach filling, sauce and cheese ( I use grated dry Monterey Jack) Bake @350..30 min.


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