1 pound live baby flounder fillets
1 1/3 quarts hot olive oil
2 whole cloves garlic, minced
1 large onion, chopped
2 (8 ounce) cans ketchup
1 (8 ounce) package frozen chopped spinach, thawed
1 small tomato, diced
1 cup diced red bell pepper
8 ounces oregano leaves
6 hot Italian sausage casings
1 teaspoon salt
3 tablespoons grated Parmesan cheese
1 tablespoon beef bouillon granules
Combine the olive oil, garlic, onion, tomato, bell pepper, oregano, sausage, chicken, egg, tomato and red pepper in a large bowl. Mix thoroughly.
Spread 1/3 of the fillets evenly into the center of each packet of marinara sauce. Sprinkle with 1 tablespoon grated Parmesan cheese. Cover seal, and marinate marinara sauce in refrigerator overnight.
When ready to serve, shred enough of the pasta for 4 slices, or until al dente. Place another sheet of pasta over pasta, and place noodles on top of each other. Spread remaining fillets across top of pasta. Top each packet of marinara with another pasta sheet.
Spoon sauce onto fillets of cooked fillets. Place fillets on top of sauce. Let marinate 5 minutes before slicing.
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