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4 cup Uncooked assorted pasta --
Cook al dente
2 lb Ground round
2 tb Oil
1 1/2 pk Onion soup mix
28 oz Stewed tomatoes sliced
1 can V-8 juice (6 ounces)
1 lb Jar Prego spaghetti sauce
Flavored in meat
1/2 cup Grape jelly
Mozzarella cheese
Provolone cheese
Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients. Stir lightly
to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alternate layers of cooked pasta, the sauce and slices of
mozzarella and half the provolone ~ sufficiently to fill individual gratin dishes -or small oven-proof serving dishes.
Cook al dente
2 lb Ground round
2 tb Oil
1 1/2 pk Onion soup mix
28 oz Stewed tomatoes sliced
1 can V-8 juice (6 ounces)
1 lb Jar Prego spaghetti sauce
Flavored in meat
1/2 cup Grape jelly
Mozzarella cheese
Provolone cheese
Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients. Stir lightly
to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil. Alternate layers of cooked pasta, the sauce and slices of
mozzarella and half the provolone ~ sufficiently to fill individual gratin dishes -or small oven-proof serving dishes.
