| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 4 | c | Uncooked assorted pasta |
| cook al dente | ||
| 2 | lb | Ground round |
| 2 | T | Oil |
| 1 1/2 | Onion soup mix | |
| 28 | oz | Stewed tomatoes, sliced styl |
| 1 | V-8 juice, 6 ounces | |
| 1 | lb | Jar Prego spaghetti sauce |
| flavored in meat | ||
| 1/2 | c | Grape jelly |
| Mozzarella cheese | ||
| Provolone cheese |
INSTRUCTIONS
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 au gratin dishes - or small oven-proof serving dishes. Source: Copycat Cookbook.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”
Nutrition (calculated from recipe ingredients)
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Calories: 875
Calories From Fat: 603
Total Fat: 66.1g
Cholesterol: 203.3mg
Sodium: 954.9mg
Potassium: 980.1mg
Carbohydrates: 12.5g
Fiber: 2.6g
Sugar: 9.1g
Protein: 54.3g