This week's recipe is an old family favorite although I've changed it a bit from the original. Probably not as healthy as it could be, but very, very yummy!
1 lb. ground beef
1 jar (28 oz.) spaghetti sauce, any flavor
1 can (10 3/4 oz.) cream of mushroom soup
1 lb. pasta, preferably penne or rotini
1 1/2 cups shredded mozzarella
Preheat oven to 350*
Cook pasta according to package directions. Meanwhile, in a large skillet (oven safe is great, will save you a dish), brown beef. Add spaghetti sauce and mushroom soup; blend well. This will make a nice creamy sauce. Add dried basil to taste (normally just a tsp. or two). Add cooked pasta and mix well. If not using an oven safe skillet, transfer pasta mixture to an oven safe casserole dish. Sprinkle cheese over top. Place in oven. Bake for 20 minutes or until cheese is bubbly.
This is an easy recipe to play with too. I have changed out the ground beef for ham, sausage and even pepperoni for a more "pizza" tasting casserole. I also use our own homemade spaghetti sauce frequently. Green peppers or mushrooms can also be added. If you want a less creamy sauce, cottage cheese can be substituted for the cream soup. I wouldn't change to a different cream soup though. Cream of mushroom is very mild and doesn't change the overall flavor. Other soups have a much stronger flavor and will alter the final result.
Have fun with this recipe and let me know how it goes.