Yield: 4 Servings
|WALDINE VAN GEFFEN|
|4 cups||Uncooked assorted pasta --|
|Cook al dente|
|2 pounds||Ground round|
|1½ pack||Onion soup mix|
|28 ounces||Stewed tomatoes -- sliced|
|1 can||V-8 juice -- (6 ounces)|
|1 pounds||Jar Prego spaghetti sauce --|
|Flavored in meat|
|½ cup||Grape jelly|
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 individualau gratin dishes - or small oven-proof serving dishes.
Source: Copycat Cookbook.
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