| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Frozen Chopped Spinach, thawed and squeezed dry |
| 1 Dose | Condensed Cream of Mushroom Soup |
| 1 | cloves garlic minced |
| 1/2 Teelöffel | Each: Dried Tarragon Marjoram |
| | salt |
| | pepper |
| 4 Tasse | Cooked Noodles, or other cooked pasta |
| 1 x ca. 450 g | Sweet Italian Sausage, cooked, drained and chopped |
| 1 gross | Onion coarsely chopped |
| 1 | egg |
| 1 Packung | (15-16 oz) Riccota Cheese |
| 1 | Tomato seeded, chopped |
| | parsley chopped |
|
Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all.
Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly.
Top with garnish of tomato and parsley.
by: Norman R. Brown
|
|
Anmerkungen zum Rezept:
keine |
