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for Dinner
6 servings
Ingredients
Pasta Squares (Below)
1 pound ground beef
3 chicken livers, chopped
1/4 cup chopped onion
1 clove garlic, finely chopped
1 egg
2 Tbs. milk
2 Tbs. snipped parsley
1 tsp. salt
1/2 tsp. oregano leaves
1 can or jar Spaghetti sauce
1 package (4 oz) shredded mozzarella cheese
Pasta Squares:
2 eggs
3 Tbs. milk
1 tsp. salt
1 1/2 cups all-purpose flour
Directions
Prepare Pasta Squares:
Beat eggs until foamy. Mix in milk, salt and flour until dough cleans side of bowl. Press dough into a ball and turn onto floured board. Knead until dough loses stickiness and becomes smooth, about 2 minutes. Cover and let rest 30 minutes.
Divide dough in half. Roll one half at a time on well-floured board into 16-inch square - dough will be paper-thin. (Keep remaining dough covered until ready to roll.) Cut into sixteen 4-inch squares. Let squares stand uncovered 20 minutes to dry.
Heat 3 quarts water and 1 Tbs. salt to boiling. Cook squares in boiling water, stirring occasionally, until tender, 10 to 12 minutes. Drain; rinse under running cold water. Spread squares on paper towels to dry.
Cook and stir ground beef over medium heat until brown. Drain off fat, reserving 1 tablespoon. Remove meat to medium bowl. Return reserved fat to skillet. Add livers, onion and garlic; cook and stir until onion is tender and liver is light brown, 3 to 4 minutes. Turn liver mixture into bowl with meat. Mix in egg, milk, parsley, salt and oregano.
Place about 1 tablespoon meat mixture on each pasta square. Roll up; place seam side down in single layer in greased baking dish, 13 1/2 x 9 x 2 inches. Spoon Spaghetti Sauce over rolls; sprinkle with cheese. (At this point, casserole can be covered and refrigerated up to 24 hours.)
Heat oven to 375. Bake uncovered until hot and bybbly, about 40 minutes.
Nutritional info
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