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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Nice casserole to take to a pot-luck. I cut the recipe down if doing it at home so I don't eat it all week. Ingredients:
8 ounces pasta, angel hair (or use what you have or like better) |
20 ounces spinach, frozen chopped |
1/2 cup onion, chopped |
1/2 cup parmesan cheese, grated |
8 tablespoons butter, soft |
2 eggs, beaten |
4 ounces pimientos, chopped (optional) |
3 cups mushrooms, fresh sliced |
32 ounces spaghetti sauce (calls for meatless, use what you like or have) |
Directions:
1. Preheat oven to 375°F.
2. Break pasta into thirds and cook.
3. Cook spinach, drain and add onion.
4. Add cheese, eggs, pimento (if using) and half the butter to the spinach.
5. Drain the pasta and add to the rest.
6. Place in a greased (or silpat) 2 quart baking dish.
7. Cover and bake for 25 minutes.
8. While baking, cook the mushrooms in the other half of the butter until tender in a sauce pan large enough for the sauce.
9. Add sauce and heat through.
10. Serve as an accompaniment to the baked pasta.
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