Bisignano Spinach/Spinaci Bisignano Recipe

• 2 (10 ounce.) Packages frzn minced spinach, cooked, or possibly 1 1/2 lbs. fresh spinach, cooked and finely minced
• 1 (16 ounce.) carton (2 c.) Ricotta or possibly cottage cheese
• 1 c. bread crumbs or possibly packaged herb stuffing
• 2 Large eggs, lightly beaten
• 1/4 c. sliced fresh mushrooms">mushrooms or possibly canned sliced mushrooms">mushrooms, liquid removed
• 1/2 c. minced green pepper
• 8 ounce. (1 c.) lowfat sour cream
• 1/2 c. spaghetti sauce, canned or possibly homemade
• 1 pound Mozzarella cheese, sliced
• 1 teaspoon basil
• 1/2 c. grated Parmesan cheese

1. In a large bowl combine spinach, Ricotta or possibly cottage cheese, bread crumbs, Large eggs, mushrooms and green pepper.
2. Preheat the oven to 350 degrees.
3. Pour mix into a buttered 9x13-inch baking dish and spread lowfat sour cream on top.
4. Pour on a layer of spaghetti sauce using most, but not all, of sauce.
5. Cover with a layer of Mozzarella cheese slices.
6. Spread remaining spaghetti sauce over cheese slices.
7. Sprinkle with basil and Parmesan cheese.
8. Bake for 30 min.
9. Serves 6-8.

minced spinach, ricotta, bread crumbs, eggs, fresh mushroomsmushrooms, green pepper, sour cream, spaghetti sauce, mozzarella cheese, basil, parmesan cheese

Taken from cookeatshare.com/recipes/bisignano-spinach-spinaci-bisignano-60563 (may not work)