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Cheesy Earthworm Pasta Bake

Source: Henry's Farmers Market
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  Serves 8 to 10
It’s the highlight of any spooky, gruesome feast! A tangle of tapeworms topped with gooey cheese and chunky, bloody sauce. How will your guests be able to resist?
1/2 pound organic lasagna, cooked al dente
2 tablespoons Henry’s Organic Extra Virgin Olive Oil
2 cloves garlic, minced
1 small onion, finely chopped
8 ounce white mushrooms, sliced
One (10 ounce) box frozen spinach, thawed and drained
8 ounce pepperoni, quartered (vegetarian or meat)
1 teaspoon basil
1 teaspoon oregano
salt and pepper to taste
One (12 ounce) can organic, chopped tomatoes (Italian spice-style)
1 jar Henry’s Organic Pasta Sauce (your favorite)
8 ounces ricotta cheese
1/4 cup parmesan cheese, grated
8 ounces Henry’s Mozzarella Cheese, shredded
Preheat oven to 350 degrees F. Cut each lasagna sheet lengthwise into six long strands. Place "tapeworm" strands in a 9 by 13 baking dish.

In a large sauté pan, heat olive oil over medium heat. Add garlic and onions and cook for 2 minutes, until soft. Add mushrooms, spinach, pepperoni, spices, salt and pepper. Cook until mushrooms are soft, about 2 minutes. Stir in tomatoes and sauce. Pour over "tape worms."

Mix ricotta with parmesan cheese, and place dollops over pasta. Sprinkle mozzarella cheese over pasta. Cover with foil and bake for 20 minutes. Remove foil and bake for 10 to 15 minutes longer (until cheese is golden and bubbling).

To drain spinach with ease, place thawed spinach in the middle of a clean kitchen towel. Gather towel to form an envelope and wring out the spinach over a sink. Remove "dry" spinach from towel and add to your favorite recipe.

Recipe reprinted by permission of Henry's Farmers Market. All rights reserved.
Date Added: 01/01/2008
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