Second Place, Entree or Side Dish Category

2005 Ohio State Fair
Kathleen Ehrman
Saint Louisville, Ohio

½ lb. lamb sausages
1¼ c. Debonne Vineyards Pinot Gris
8 oz. Feta cheese
10 oz. frozen spinach, thawed and drained
8 oz. shell pasta
¼ c. butter
2 cloves garlic
½ tsp. salt
2 tsp. oregano
1 tsp. basil

1. Cook sausages in ½ c. Pinot Gris.
2. Remove sausages from pan and slice into 1-inch pieces.
3. Add butter to pan.
4. Press garlic into butter and saute briefly.
5. Add salt, oregano, basil and ¾ c. Pinot Gris.
6. Cook pasta according to package directions. Drain.
7. Add pasta, Feta, lamb, and spinach to wine mixture.
8. Stir to combine thoroughly.
9. Pour into casserole dish.
10. Heat thoroughly in microwave or oven.