Fresh Spinach, Minced Onion, Garlic, Ricotta, 1 egg and Parmigiano Reggiano filling
The sauce was cooked about 8 hours with fresh tomatoes, Garlic, Shallots, Basil, Thyme, Bay, Salt and Pepper. At the end, 1-1/2 cups of Parmigiano Reggiano were folded in.
Everything assembled into a baking dish, a mix of Parmigiano Reggiano, Sharp Cheddar and Jack Cheese on top.
Covered with Aluminum Foil and Baked for 45 minutes at 350 degrees.
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