Burgher Tortinni

Ingredients

2 Pounds Lean Ground Beef
6 Ounces Mushrooms, sliced
2 Six Ounce Cans Tomato Paste
2 Teaspoons Dried Parsley
2 Tablespoons Granulated Sugar
2 Ten Ounce Packages Frozen Chopped Spinach
12 Slices Mozzarella Cheese (2 1/2"x11/2"x 11/2")
1/2 Cup Onion, minced
2 Teaspoons Dried Basil
2 Eight Ounce Cans Tomato Sauce
1/4 Teaspoon Black Pepper
1 Clove Garlic, minced
16 Ounces Small Curd Cottage Cheese

Instructions

Brown the ground beef and drain on paper towels. Brown the onion, mushrooms and garlic in a little olive oil. In a large saucepan combine the tomato paste, tomato sauce, ground meat, onion, garlic, mushrooms, basil, oregano, parsley, pepper and sugar. Simmer for 10 minutes. Defrost the spinach and squeeze out as much water as possible. Add the cottage cheese to the spinach, mixing together. Spray a 13 x 9 inch glass casserole dish with Pam. Preheat oven to 350 degrees. In the casserole, ribbon alternate strips of meat mixture and spinach, cheese mixture with the bottom layer having 3 meat and 2 spinach and the next, 2 meat and 3 spinach. Top with the Mozzarella cheese and bake for 30 minutes.