Casserole Napoli
"Easy to throw together for the family on a weeknight, and economical as well."
photo by Sara 76
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1 teaspoon salt (or to taste)
- 1 small onion, chopped
- 1 (16 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon sugar
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon nutmeg
- 1 (8 ounce) package noodles
- 2 (10 ounce) packages spinach (thawed and drained)
- 1 cup ricotta cheese
- 1⁄2 cup sour cream
- 1⁄4 cup grated parmesan cheese
directions
- Brown beef; add salt and onion. Cook 5 minutes. Add tomato sauce, water, sugar and spices. Set aside.
- Cook noodles until barely tender. Drain. Add meat sauce mixture.
- Squeeze dry spinach and chop coarsley.
- In 3-quart casserole dish, layer half of meat sauce mixture, add next layer of spinach, then remainder of meat sauce mixture.
- Blend ricotta and sour cream. Spoon over top. Sprinkle with Parmesan cheese.
- Bake 25-30 minutes in a preheated 375-degree oven.
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Reviews
-
This is a fantastic family meal! It's definately a kid pleaser, and I love the addition of the spinach. It works great as a make-ahead meal, I made it yesterday as I knew I had a busy afternoon today, and it reheated perfectly in the microwave. My kids really loved it, thanks for sharing! -
Very tasty and simple to make! I really enjoyed the spinach in this. Thanks for sharing!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
