Pizza hut cavatini

Yield: 4 Servings

Measure Ingredient
WALDINE VAN GEFFEN
VGHC42A-----
4 cups Uncooked assorted pasta --
Cook al dente
2 pounds Ground round
2 tablespoons Oil
1½ pack Onion soup mix
28 ounces Stewed tomatoes -- sliced
Styl
1 can V-8 juice -- (6 ounces)
1 pounds Jar Prego spaghetti sauce --
Flavored in meat
½ 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 individualau gratin dishes - or small oven-proof serving dishes.

Source: Copycat Cookbook.

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