1Jar Of Sundried Tomato and Basil Ragu Spag. Sauce
2 Lb. Ground Chuck, fried and drained and crumbled
1/2 Large Box Large Shell Maccorni
1 Cup Water
1/3 Cup Sugar
1 Medium Tomato Paste
1/2 Stick Blue Bonnet
2 Packs of Shredded Mozerella Cheese
Cook shells and drain and run cold water over them and drain again. In a medium sized bowl add the pasta and then add 1/2 stick of butter and toss and add some Parmesan cheese. Fry the ground chuck and drain and add the sugar and water and tomato paste and simmer for 8 minutes. Then add the ragu sauce. Put in the bowl with the pasta and mix good. Place mixture in a sprayed glass 9 x 13 baking dish. Put the mozzerella cheese on top and bake for 20 minutes.
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