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Cook Time: 45 minutes
Ingredients:
- 4 cups cooked pasta, combination of wagon wheels and corkscrew
- 2 pounds ground round
- 1 to 2 tablespoons olive oil
- 1 1/2 packages dry onion soup mix
- 2 cans (14.5 ounces each) stewed tomatoes, cut up
- 6 ounces V-8 vegetable juice
- 16 ounces purchased spaghetti sauce, meat flavored
- 1/3 cup grape jelly
- Mozzarella cheese slices
- Provolone cheese slicess
Preparation:
In a large skillet over medium heat, brown the ground round in oil, breaking up, until no longer pink. Reduce heat to low. Add soup mix, tomatoes, V-8, spaghetti sauce, and grape jelly. Stir to blend ingredients. Continue to cook over low heat, uncovered, for about 15 minutes. Do not boil. In individual au gratin dishes, alternate layers of cooked pasta, the sauce and slices of
mozzarella provolone cheese. Bake at 350° for 15 minutes, until hot and cheese is melted. If desired, top each serving with a slice of cheese about 5 minutes before done.
Serves 6.
Serves 6.
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