Ingredients Jump to Instructions ↓

  1. 3 cups dried mafalda (mini lasagna) noodles (6 ounces)

  2. 12 ounces lean ground beef or bulk pork sausage

  3. 1 26- to 273,4-ounce jar tomato-base pasta sauce

  4. 1 1/2 cups shredded mozzarella cheese (6 ounces)

  5. 1/4 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Method :

  2. Cook pasta according to package directions. Drain well.

  3. Meanwhile, in a 10-inch nonstick skillet cook meat until brown. Drain off fat. Set meat aside. Wipe out skillet with paper towels.

  4. Spread about half of the cooked pasta in the skillet. Cover with about half of the pasta sauce. Spoon cooked meat over sauce. Sprinkle with 1 cup of the mozzarella cheese.

  5. Top with remaining pasta and sauce.

  6. Sprinkle with remaining 1/2 cup mozzarella and the Parmesan cheese.

  7. Cover and cook over medium heat for 5 to 7 minutes or until heated through and cheese melts. Remove skillet from heat. Let stand, covered, for 1 minute.


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