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Mock Ravioli Casserole

1 pound ground beef round
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon plus 1/4 cup olive oil
2 cups tomato sauce
3/4 cup beef broth
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/4 pound mushrooms, sliced
Salt and freshly ground black pepper
8 ounces bow tie macaroni, cooked al dente, drained
2 packages frozen chopped spinach, cooked and drained
1/2 cup soft bread crumbs
1/2 cup chopped parsley
1/2 cup freshly grated Parmesan cheese
1 teaspoon dried sage
4 eggs, well beaten

Preheat the oven to 350:. Brown the meat, onion, and 1 clove of
the garlic in 1 tablespoon of the oil until meat loses all its
pinkness. Add the tomato sauce, broth, basil, oregano, thyme, and
mushrooms. Season with salt and pepper to taste. Let simmer 10
minutes. Meanwhile, in a large bowl, combine the macaroni, spinach,
bread crumbs, parsley, cheese, sage, eggs, 1 teaspoon salt, the
remaining oil, and garlic. Place a thin layer of meat sauce in a
3-quart casserole. Spread a layer of spinach and macaroni mixture
over this, then a layer of meat sauce. Continue alternating layers
until all ingredients are used. Bake 30 minutes.


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