Sauce:

1 lb. ground beef
1 lb. ground pork
1 lb. ground veal/Italian sausage
2 cans tomato paste
2 cans Italian stewed tomatoes
1 large can diced tomatoes
1 can tomato sauce
1 onion
2 celery stalka
2 carrots
6 garlic cloves, minced
1 can condensed mushroom soup
1 small container heavy cream
olive oil
salt and pepper, to taste
basil
oregano
1 cup Marsala wine

Filling:

1 large container ricotta
1 medium container cottage cheese
1 bag shredded Parmesan
2 bags shredded mozzarella
1 package provolone
2 eggs
salt and pepper
basil
1 frozen spinach package

Pasta:

1 box whole wheat
1 box regular

Add olive oil, brown meat, remove excess fat.

Add wine, deglaze pan Add onion, celery, carrot, to meat, cover and sweat until translucent.

Add tomato paste and brown. Add tomatoes, sauce, soup and cream.

Add salt, pepper, basil, oregano. Bring to boil then simmer 3-4 hours.

Mix ricotta, cottage cheese, ½ bag of Parmesan and ½ bag of mozzarella, eggs, drained spinach, salt & pepper and basil.

Blanch pasta; add oil to prevent noodles from sticking.

In a large baking or roasting pan, layer sauce and pasta strips, alternating between whole wheat and regular pasta.

Layer provolone and cheese mixture, repeat, top with pasta, sauce then remaining parmesan and mozzarella.

Bake at 375°F, covered, for 45 minutes. Turn up to 400°F and bake uncovered until cheese is golden brown.

Makes a large batch and will feed a crowd!

Recipe may be halved.

Submitted by: HaggasBasher