Aunt Marion S Noodles Napoli Recipe

Ingredients for Aunt Marion S Noodles Napoli

• 1 medium onion, chopped
• Garlic Clove
• Ground Beef
• Sliced Mushrooms
• 28 ounces canned crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons salt
• 1 teaspoon dried oregano
• Frozen Chopped Spinach
• Eggs
• Salad Oil
• Wide Egg Noodles
• 8 ounces small curd cottage cheese
• 1/2 cup grated Parmesan cheese
• American Cheese

How to Make Aunt Marion S Noodles Napoli

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook until softened, about 5 minutes.
2. Add 1 pound ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Stir in 8 ounces cremini mushrooms, sliced; 28 ounces canned crushed tomatoes; 2 tablespoons tomato paste; 1 teaspoon dried oregano; and 1 teaspoon salt. Bring to a simmer and cook for 10 minutes, stirring occasionally.
4. Cook 1 pound pasta (like penne or rigatoni) according to package directions. Drain and rinse with cold water.
5. In a medium bowl, whisk 1 large egg lightly. Pour it over the cooked noodles and toss to combine.
6. In a separate bowl, whisk together 1 large egg, 10 ounces fresh spinach, chopped; 1 tablespoon olive oil; 8 ounces small curd cottage cheese; 1/2 cup grated Parmesan cheese; and 1 teaspoon salt.
7. Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
8. Pour half of the tomato meat sauce into the prepared baking dish.
9. Layer half of the noodles over the sauce.
10. Spread the spinach mixture evenly over the noodles.
11. Repeat layers with remaining noodles and tomato sauce.
12. Cover the casserole with aluminum foil and bake for 45 minutes.
13. Remove the foil and top with 8 ounces processed cheese, cut into squares.
14. Bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.