1 (16 oz.) box ziti pasta, cooked (you can substitute using rigatoni)
1 lb. lean ground beef or Italian sausage
2 (24 oz. ea.) jars of your favorite marinara sauce
2 (15 oz. ea.) cans sliced olives (if desired)
1 medium yellow onion, chopped (if desired)
3 tbsp. white sugar (or to taste)
1/2 tsp. dry mustard (or to taste)
3 to 6 garlic cloves, chopped (depending on your liking)
6 oz. Provolone, sliced thinly
6 oz. Mozzarella, sliced thinly or shredded
Parmesan cheese, for topping

Set oven to 350°F. Cook noodles al denté.

While noodles are cooking, brown meat in skillet until fully cooked. Drain the meat. Place meat in large pot and pour both jars marinara sauce, olives, chopped onion, sugar, mustard and garlic into pot. Over medium heat blend all ingredients well until sauce barely boils, set aside.

Lightly grease bottom of deep casserole or lasagna dish (I like to use to disposable foil dishes). Add layer of noodles, about 1/2-inch thick. Use 3 oz, or half, of your Provolone and cover noodles, then lay 3 oz, or half of your Mozzarella over the provolone. You will then cover the noodles and cheese with about 1/2 of your sauce. You will then repeat these steps, add layer of noodles, then remaining provolone, then remaining Mozzarella, and cover with remaining sauce. Then top with Parmesan cheese thickly, or to your liking.

Cover with foil and bake at 350°F for 35 to 40 minutes.

Note: I often check on it every 10 to 15 minutes for browning time. You can also increase the oven temperature to 400°F to shorten baking time. However you may wish to cook noodles fully, as they will have less time during baking to soften.

The Parmesan cheese should be completely melted and slightly browned on top.

Let stand for 15 to 20 minutes as dish will be very hot.

Serve with French bread and a salad and you have one fantastic meal that's sure to please!!

Submitted by: Sarah Cooper