for Dinner
6 servings


Pasta Squares (Below)
1 pound ground beef
3 chicken livers, chopped
1/4 cup chopped onion
1 clove garlic, finely chopped
1 egg
2 Tbs. milk
2 Tbs. snipped parsley
1 tsp. salt
1/2 tsp. oregano leaves
1 can or jar Spaghetti sauce
1 package (4 oz) shredded mozzarella cheese

Pasta Squares:

2 eggs
3 Tbs. milk
1 tsp. salt
1 1/2 cups all-purpose flour


Prepare Pasta Squares:

Beat eggs until foamy. Mix in milk, salt and flour until dough cleans side of bowl. Press dough into a ball and turn onto floured board. Knead until dough loses stickiness and becomes smooth, about 2 minutes. Cover and let rest 30 minutes.

Divide dough in half. Roll one half at a time on well-floured board into 16-inch square – dough will be paper-thin. (Keep remaining dough covered until ready to roll.) Cut into sixteen 4-inch squares. Let squares stand uncovered 20 minutes to dry.

Heat 3 quarts water and 1 Tbs. salt to boiling. Cook squares in boiling water, stirring occasionally, until tender, 10 to 12 minutes. Drain; rinse under running cold water. Spread squares on paper towels to dry.

Cook and stir ground beef over medium heat until brown. Drain off fat, reserving 1 tablespoon. Remove meat to medium bowl. Return reserved fat to skillet. Add livers, onion and garlic; cook and stir until onion is tender and liver is light brown, 3 to 4 minutes. Turn liver mixture into bowl with meat. Mix in egg, milk, parsley, salt and oregano.

Place about 1 tablespoon meat mixture on each pasta square. Roll up; place seam side down in single layer in greased baking dish, 13 1/2 x 9 x 2 inches. Spoon Spaghetti Sauce over rolls; sprinkle with cheese. (At this point, casserole can be covered and refrigerated up to 24 hours.)

Heat oven to 375. Bake uncovered until hot and bybbly, about 40 minutes.

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