Instructions: Preparation Time: 0:45 liquid reserved 1 6 oz can tomato paste 1 8 oz can tomato sauce 12 ounces Water + mushroom liquid 1 1/2 teaspoons Italian seasoning Salt and freshly ground pepper to taste FILLING 2 10 oz pkgs chopped spinach - cooked & drained 1/2 cup olive oil 1/2 cup minced parsley 1 cup Italian bread crumbs 1/2 cup freshly grated Parmesan cheese 1/2 tablespoon minced garlic 1 teaspoon sage - optional 1 teaspoon salt 4 eggs - well beaten 1 pound bow-tie egg macaroni or shells cooked in salted water and well drained 1/4 cup freshly grated Parmesan cheese

Heat oil in skillet, add onions and saute until tender; add garlic and cook to aroma; place in Dutch oven or large saucepan; add meat to skillet in batches and cook until browned, breaking up larger pieces as it cooks; add meat to Dutch oven along with remaining sauce ingredients, mixing well; cover and simmer for 1 1/2 hours, stirring occasionally; combine all filling ingredients, mixing well; place a layer of cooked pasta in an oiled casserole(s)***; top with a layer of spinach filling; cover with sauce; repeat layering until all pasta is used, finishing with sauce; top with Parmesan cheese; bake in a preheated 325 F oven for 35 to 40 minutes, or until hot and bubbly.

Yield: One large and one small casserole.

***Recipe will fill a 15 X 10 X 2-inch baking dish; layer using half of pasta, half of spinach filling and half of sauce; repeat and top with Parmesan cheese.

Note: Best made a day ahead and refrigerated for flavors to blend; bring to room temperature before baking.

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