2 Lb. Ground Chuck, fried and drained
1 Small Pack Pepporni
2 Bags Mozeralla Cheese
1 Small Box Spaghetti, cooked and drained
1 Jar Ragu Spaghetti Sauce, regular flavor or with green peppers
Cook the spaghetti and drain. Brown ground chuck and crumble and drain off grease. In a medium bowl chop the pepporni and then add and next add the ragu. Add the cooked spaghetti. Pour into a sprayed 13 x 9 pan. Add the cheese and bake for 20 minutes or until cheese is melted. Do not let the cheese get brown on top. Serve with garlic bread and a salad.
Subscribe to:
Post Comments (Atom)
-
A fter seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later i... -
How lucky can you be to have two of your favorite people having their birthdays on the same day. Paula Deen and my hubby's which was on ...
-
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep fo...
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.