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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 21 | olive oil |
| 1 x ca. 450 g | ground beef |
| 3 | Garlic crushed |
| 3/4 Tasse | Spaghetti sauce |
| 3/4 Tasse | Brown gravy; mix or jar is ok |
| 1/2 Tasse | Half-and-half |
| 1/4 Tasse | Parmesan or romano cheese; fresh grate if possible |
| 1 | oregano dried |
| 1/2 | rosemary dried |
| 1 | salt |
| 1 | pepper |
| 3/4 x ca. 450 g | Penne pasta |
| 1 Tasse | Mozzarella or swiss cheese; shredded |
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Bring 4 quarts of water to a boil.
Meanwhile:
Heat large skillet add oil, beef and garlic. Saute until until no longer pink and drain fat.
Add remaining ingredients except the grated mozarella or swiss cheese. Simmer the mixture until the past is cooked just barely tender. Drain the pasta and mix it with the sauce. Pour all into a 3-quart Anchor Hocking (of course Lol!) glass rectangular baking dish and top with the remaining cheese.
Bake uncovered at 350 for 25 minutes or until bubbly and hot.
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