Cheese Pasta
Val

Sauce

2 LB Hamburg, browned
Onion - chopped (amount to taste)
Garlic - chopped (amount to taste)
1 TSP Oregano
1 TSP Basil
1 TSP Salt
1 28oz Tomatoes
1 29oz Tomato Sauce
1 12oz Tomato Paste
2 35oz Tomato Puree
 
 
Combine above and simmer one hour.
Cook 3 lbs of assorted shaped pastas (shells, ziti, elbows, ...)
Combine 1/4 cup Romano-Parmesan Cheese and 16 oz Ricotta.
Using a large pan, layer sauce, then pasta, cheese mix, and 
         slices of Mozzarella and Provolone (one pound of each).
Sprinkle with grated cheese after last layer (optional).
Bake one hour at 350F.  Allow to cool before cutting and serving.
 

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