I got laundry caught up yesterday, and in general just got stuff done that had been on the back burner too long. Aren't ya proud of me?
Thanks for all your sweet comments!
Now, as promised, here's the recipe I used last Friday when it was my turn to cook and serve supper at the men's shelter. It truly is one of my favorite things to do because I enjoy eating and talking with people from all over the US. They couldn't be more appreciative either. Some came back for thirds and fourths!
Several guys requested Italian last time I visited, so my friend, sister-in-law did an Italian smorgasbord -- pasta casserole, meatballs and Italian sausage in sauce, marinated vegetable salad, squash casserole, fresh green beans, sliced round bread loafs and Italian creme pie.
Besides the sheer deliciousness of this recipe, the total cost of Pasta-for-40 is only $27.00. Yay...it meets my credo for cooking (and life in general)~~~good, cheap and easy!
Pasta Casserole
6 lbs. lean ground chuck
5 26-oz. cans Hunt's spaghetti sauce (I use 4-cheese and garlic-herb)
3 16-oz. bags of small pasta shells
3 bags Italian shredded cheese
3 T. sugar or 3 packets sweetener
1 can Parmesan cheese
2 large aluminum pans
Spread one can of sauce in bottom of pans. Brown beef, drain off fat, then layer into pans. 
Brown rest of the beef, seasoning with sea salt, pepper and garlic powder. Let simmer, stirring well to mix.
Cook pasta according to instructions. Drain and add to pot with browned beef. Slowly add in other cans of Hunt's and mix well.
Divide contents of pot evenly into pans. Cover with Italian cheese. Sprinkle on entire contents of can of Parmesan.
Cover pans tightly with their lids or aluminum foil. Cook on 350 for an hour. Remove covers and heat for 10 minutes on 400.
Let sit for 30 minutes or so, then cut, serve and enjoy!
Posts
