4 cups uncooked assorted pasta, cooked al dente
2 pounds ground round
2 tablespoons oil
1 1/2 packages onion soup mix
28 ounces stewed tomatoes, sliced
1 Can V-8 juice - (6 oz)
1 jar Prego meat-flavored spaghetti sauce - (16 oz)
1/2 cup grape jelly
Mozzarella cheese slices
Provolone cheese slices
Brown the meat in oil. Crumble with a fork, browning until the pink color disappears. Turn heat to low. Add remaining ingredients, except cheese.
Stir lightly to combine. Allow sauce to cook, uncovered about 20 minutes, but do not let it boil.
Alternate layers of cooked pasta, the sauce and slices of mozzarella and half the provolone sufficiently to fill individual au gratin dishes - or small oven-proof serving dishes.
This recipe yields 6 servings.