Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

WALDINE VAN GEFFEN
VGHC42A-----
4 c 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
Styl
1 cn V-8 juice -- (6 ounces)
1 lb Jar Prego spaghetti sauce --
Flavored in meat
1/2 c 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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