Ravioli Vegen - cooking recipe

Ingredients

1 lb. butterfly macaroni, cooked
2 c. finely chopped spinach
1 clove garlic, crushed
1/2 c. finely chopped parsley
1/2 c. olive oil
1/2 c. dry bread crumbs
1/2 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. sage
4 eggs, well beaten
2 cans (8 oz.) tomato-mushroom sauce

Preparation

Cook macaroni in boiling salted water; drain.
Combine all remaining ingredients, except tomato-mushroom sauce.
Using a 9 x 12 x 2-inch baking pan, alternate layers of macaroni and mixture. Pour sauce over casserole and bake in a 325\u00b0 oven for 45 minutes.