Bisignano Spinach / Spinaci Bisignano

2 10-oz. packages frozen chopped spinach, cooked, or 1½ lbs. fresh spinach, cooked and finely chopped
1 16-oz. carton ricotta or cottage cheese*
1 c. bread crumbs or packaged herb stuffing
2 eggs, lightly beaten
¼ c. sliced fresh mushrooms or canned sliced mushrooms, drained
½ c. chopped green pepper
1 c. sour cream
½ c. spaghetti sauce, canned or homemade
1 lb. mozzarella cheese, sliced
1 tsp. basil
½ c. grated Parmesan cheese

1. In a large bowl, combine spinach, ricotta or cottage cheese, bread crumbs, eggs, mushrooms, and green pepper.
2. Preheat the oven to 350°F.
3. Pour mixture into a buttered 9X13-inch baking dish and spread sour cream on top.
4. Pour on a layer of spaghetti sauce, using most, but not all, of sauce. Cover with a layer of mozzarella cheese slices.
5. Spread remaining spaghetti sauce over cheese slices. Sprinkle with basil and Parmesan cheese.
6. Bake for 30 minutes.

Preparation time: 25 minutes
Cooking time: 30 minutes
Serves 6 to 8

*To lower the fat content of Bisignano Spinach, use reduced-fat ricotta or cottage cheese,
reduced-fat sour cream, and only ½ lb. thinly sliced mozzarella.