This recipe comes from one of my cookbooks called: Five Star Recipes. The recipe comes from Claudia Bushman who is a well known Author. It’s a great recipe, because you can adapt it for large groups as well. It’s colorful, and delicious. The first time I made this, was for a large YW group. It was requested again, for our next get together. Meat can be added to the sauce, if desired. This dish is assembled in a large casserole from three items: cooked bowtie pasta, store-bought spaghetti sauce of any kind, and a filling. A pound of pasta, two big jars of sauce, and the filling makes a generous amount. This recipe will serve 15, so cut it in half for a smaller family. Make 2 casseroles and freeze one for another day!
YOU WILL NEED:
1 lb. bowtie pasta
2 (10-oz.) boxes chopped frozen spinach
1 Cup fresh parsley, chopped
1 Cup fine, dry, prepared bread crumbs
1 cup grated Parmesan cheese
2 cloves garlic, minced (or use prepared garlic or a powder)
4 Tbs. olive oil
6 beaten eggs
1 lb. Italian sausage or ground beef (optional but best)
2 (30 oz.) jars spaghetti sauce (any kind)
Cook bowtie pasta according to package directions; drain and set aside. Thaw, cook, and drain spinach; add remaining ingredients, except sauce and meat, to spinach and mix; set aside. If using meat, brown and stir into sauce. Spread a layer of sauce in a 4-quart baking dish, then some pasta mixed with enough sauce to keep the pieces separate, then more sauce, some filling, and pasta; repeat layers until the filling is used up. Finish with a layer of pasta and sauce and sprinkle with additional grated Parmesan cheese. Bake, uncovered, at 350 degrees for about 30 to 40 minutes. Leftovers take fabulous too.! (Serves 15) Make 2 freeze one.