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WriteWay for Girls |
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Menu
Appetizers
Soup
Salad
Vegetables
Casseroles
Desserts
Breakfast
Entrée
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Ingredients
- 2 tablespoons vegetable or olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 7 medium potatoes, sliced 1/4 inch thick
- 1 lb. bulk italian sausage
- 1 large onion, chopped
- 2 packages frozen chopped spinach, thawed and drained
- 1 cup ricotta cheese
- 1/4 cup italian style bread crumbs
- Dash Cayenne pepper
- Additional salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1/2 cup chicken broth
- 2 tablespoons grated parmesan cheese
Instructions
In a large bowl, combine oil, garlic, salt, and pepper. Add potatoes
and toss to coat; spread evenly in an ungreased pan. Cover tightly with
foil. Bake at 425 grees for 35-40 minutes or until tender. Cool
at least 15 minutes. Meanwhile, in a large skillet, brown sausage
and onion; drain, Combine spinach, ricotta, crumbs, cayenne, salt
and pepper; mix well. Arrange a third of the potatoes in a greased baking dish.
Layer with half of the spinach mixture, half of the sausage, and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage, and mozzarella. Pour broth over all. Top with
Parmesan. Bake, uncovered, at 350 degrees for 30-35 minutes.
Let stand 5 minutes before serving. Yield: 8-10 servings.
Reipe by: Mara Beaumont, Country Woman Magazine
© 2004 WriteWay
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