To try: Spinaci Bisignano

from “Cooking the Italian Way” by Alphonse Bisignano

2 (10 oz.) pkgs. frozen chopped spinach, thawed, or 1 1/2 lbs. fresh spinach, cooked and finely chopped
1 (16 oz.) carton (2 c.) Ricotta or cottage cheese
1 c. bread crumbs or packaged herb stuffing
2 eggs, lightly beaten
1/4 c. sauteed sliced fresh mushrooms
1/2 c. chopped green pepper
8 oz. (1 c.) light sour cream
1/2 c. spaghetti sauce, canned or homemade
1/2 lb. part-skim Mozzarella cheese, thinly sliced
1 tsp. basil
1/2 c. grated Parmesan cheese

In a large bowl combine spinach, Ricotta or cottage cheese, bread crumbs, eggs, mushrooms and green pepper. Preheat the oven to 350 degrees.

Pour mixture into a buttered 9×13-inch baking dish and spread sour cream on top. Pour on a layer of spaghetti sauce using most, but not all, of sauce. Cover with a layer of Mozzarella cheese slices.

Spread remaining spaghetti sauce over cheese slices. Sprinkle with basil and Parmesan cheese. Bake for 30 minutes. Serves 6-8.

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Published in: on September 4, 2012 at 5:44 pm  Leave a Comment  

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