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Trittini
2 pounds mild Italian sausage, bulk
1/2 cup onion, minced
6 ounces mushroom, sliced
12 ounces tomato paste
16 ounces tomato sauce
2 teaspoons dried basil
2 teaspoons parsley, chopped
1 teaspoon salt
2 teaspoons sugar
1 teaspoon oregano
dash garlic salt
1/4 teaspoon pepper
20 ounces frozen spinach, chopped, thawed
1 pound cottage cheese
8 ounces mozzarella cheese
In a large skillet or Dutch oven, saute sausage, onion, and mushroom
till onion is transparent. NOTE: Ground beef can be substituted
for Italian sausage. Add tomato paste, tomato sauce, basil, parsley,
salt, sugar, oregano, garlic salt, and pepper.
Simmer over low heat for 10 minutes, stirring frequently, until
thickened.
Meanwhile, squeeze out all excess liquid from thawed spinach. In
a medium bowl, with a fork, combine spinach, cottage cheese, and
a dash of salt.
Shred half of the mozzarella cheese. Cut the remaining cheese into
strips approx. 1/4" thick and 1/2" wide.
Divide both the meat mixture and the spinach mixture into 5 equal
portions of each. In a 9" x 13" baking pan, arrange in alternating
lengthwise strips: 3 portions of spinach mix, and 2 portions of
meat mix, covering the bottom of the pan. Sprinkle the shredded
mozzarella on top of this layer.
On top of the cheese layer, arrange alternately in strips: two
portions of the spinach mix and 3 portions of the meat mix. (Place
spinach rows on top of the bottom-layer meat rows, place meat rows
on top of the bottom layer spinach rows.) Place strips of mozzarella
on top of the meat mix.
Bake at 375 degrees F for 25 to 30 minutes or until bubbling hot.
The recipe can be cut in half, but use the same amount of mozzarella,
and bake for 15-20 minutes.
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Trittini