Italian Pasta Bake
1 lb. ground beef
8 oz. broken spaghetti or 3 cups penni or rotini pasta, cooked and drained
1 26-28-oz. jar spaghetti sauce
3/4 c. grated Parmesan cheese, divided
1 8-oz. pkg. Kraft shredded mozarella cheese
Brown meat in large skillet. Drain. Stir in spaghetti, sauce and 1/2
cup Parmesan cheese. Spoon into 13- by 9-inch baking dish. Top with
mozzarella cheese and remaining 1/4 cup Parmesan cheese.
Bake at dg375 for 20 minutes.
Yield 6 servings.
Happy cooking and eating
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