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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Christy Ashley Nester
  • for the sauce:
  • 2 pounds ground chuck, browned and drained
  • 3 8-ounce cans of tomato sauce
  • 1 pint of canned tomatoes
  • 1â�„2 tsp. crushed red pepper
  • 1â�„2 tsp. parsley flakes
  • 1â�„2 tsp. ground sage
  • 1â�„2 tsp. garlic powder
  • 1â�„2 tsp. onion powder
  • 1â�„2 tsp. roasted garlic and herb seasoning
  • 1â�„2 tsp. seasoned salt
  • other ingredients:
  • salt
  • 16-ounce pack angel hair pasta
  • 1 tsp. olive oil
  • 1â�„2 tsp. salt
  • 1 cup shredded cheddar cheese
  • 1â�„2 cup Parmesan cheese
  • 1 cup mozzarella cheese
Mix all ingredients for the sauce together in large sauce pan and bring to a boil. Reduce heat and simmer for one hour.
Fill large pot halfway with water and bring to a boil. Add pasta, olive oil and salt. Boil pasta until tender. Drain.
Place one cup of sauce in bottom of 9x12 baking dish. Add a layer of noodles. Sprinkle with cheddar cheese. Layer more sauce. Add layer of Parmesan cheese. Layer the rest of the noodles. Add final layer of spaghetti sauce. Top with mozzarella cheese. Bake uncovered at 350 degrees for 35 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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