2 lbs Rotelli (spiral) pasta
1 1/2 lbs ground beef
2 cups tomato sauce
1 lb shredded mozzarella cheese
1pint ricotta cheese
onion and garlic powder to taste
Pre heat the bottom of the oven and brown the ground
meat. Add the dry pasta to the oven and add enough water to just cover the pasta. Close oven and let boil for 8-9 minutes. Add
the mozzarella, ricotta, and tomato sauce directly to the oven. If onion and
garlic are desired, add now. Stir gently and recover the oven. Cook the mixture another 5-A6 minutes. Take off heat, uncover,
and let stand 5-6 minutes to absorb the extra moisture. Serve with a tossed salad
and skillet garlic toast.
Thanks to Richard Coyle -- a Prodigy Scouter
