16 oz. box mastacotti noodles
Shredded Mozzarella cheese
2 1/2 to 3 lbs. ground chuck
1/2 to 1 c. onions
1/2 c. green peppers
1 tsp. garlic (original receipt called for 2)
2 cans of tomatoes 28 oz. size (rinse all four cans with water)
2 cans of tomato sauce 8 oz. size
Salt and pepper to taste
2 bay leaves
2 tsp. sugar
1 tsp. basil

Cook ground chuck, onions, green peppers, and garlic until brown. Add other ingredients, (EXCEPT cheese and noodles) bring to a boil and then cook for 30 minutes. While meat and tomato mixture cooks follow directions on Mastacotti box to cook noodles and salt to taste, be sure to drain noodles in a colander, but be careful not to cook too early because if the noodles set in colander for very long they will stick together like glue.

REMOVE BAY LEAVES FROM TOMATO MIXTURE AND THEN

Combine noodles with tomato sauce. In a large baking dish put a layer of tomato and meat mixture and then a layer of Mozzarella cheese (shredded) then another layer of tomato/meat and then a final layer of Mozzarella cheese. Bake at 350 degrees for 35 to 40 minutes.

This recipe makes too much mastacotti. I always put half of it in the freezer and then when I want baked Mastacotti all I have to do is buy my Mozzarella cheese and bake.