Minzetti

This bridal shower recipe comes from one of my mom's good friends, Tina. My mom and Tina have been exercising together for years! I admire their dedication. It is easy for me to fall in and out of an exercise routine, but not these two! This minzetti recipe was easy to make and a nice twist from some of  the other baked pastas I have made. Mine turned out a little on the dry side so I added some extra tomato sauce when I served it. Casey and I are sauce freaks, anyway. By the way, the Muir Glen Organic Tomato Sauce in a can is so good, I could eat it with a spoon!

Ingredients:
1 lb ground chuck
1 small onion, diced
1 cup tomato juice
1 8oz can tomato sauce (or more, if desired)
6 strips bacon, fry until crisp and crumble
Garlic salt, to taste
Salt and pepper, to taste
1/2 lb medium wide noodles (I used fettuchine but you could also try tagliatelle or pappardelle)
12-16 oz white brick cheese (I used Parmesan but you could try mozzarella or a combo of Italian cheeses)
2 qt baking dish (8"x11.5"x2")

Directions:
Brown ground chuck and onion in a large skillet. Add tomato juice and tomato sauce and simmer for at least 20 minutes. Add garlic salt, salt and pepper, to taste.

Cook noodles in salt water until done. Preheat oven to 325.

Layer noodles and meat sauce in the baking dish. Cover with cheese. Bake at 325 for one hour. Crumble bacon over cheese about 15 minutes before casserole is done baking.

Serves: 4-6