1/2 cup fresh grated parmesan or shredded mozzarella, divided
Preheat your oven to 400 F.
Cook pasta according to package directions for “al dente” – run cold water over it and set aside.
While pasta is cooking, in a large bowl combine gefilte, feta, spinach, garlic, thyme and 1/3 cup breadcrumbs.
Spread the remaining breadcrumbs on a cookie sheet.
Using 2 teaspoons of fish mixture, with wet hands form into balls (“Fish Bites”) and roll in breadcrumbs to coat.
Heat a large skillet with 1/2 of the butter and oil.
In batches, begin to sauté the balls on all sides, until golden brown.
With a slotted spoon, transfer to paper towel lined plates.
Continue, adding remaining butter and oil as needed until you have finished sautéing all the balls.
In layers, coat the bottom of a 15x10 ovenproof dish with 1/2 of the crushed tomatoes, pasta, fish bites and Parmesan cheese. Repeat these steps and layer remaining ingredients finishing with the cheese.
Bake, uncovered at 400 F for 10 minutes. (Broil for an additional 1-2 minutes for a crispy crunch). Let stand for 5 minutes and serve warm.