Ok, so I made this recipe up. It’s a nice filling dish that is also very kid friendly and I recommend serving it with Rosemary Cheese Biscuits.
1 lb. lean ground beef
1 can of tomato puree (or two if you don’t want to use the next)
1 can of cherry tomatoes in tomato puree
1 bag of tube noodles
1 or 2 teaspoons (depending on how much you like it) garlic
1 small onion
1 block of mozzarella cheese
1/3 cup parmesan cheese
italian herb mix (or even better the actual herbs: oreganum, sweet basil, rosemary, and thyme)
1 bay leaf
Boil noodles. Fry onions and then add ground beef until beef is brown. Add some black pepper, salt and chopped garlic. Drain fat and then put it back on stove. Add the tomato puree, herbs and bay leaf. Let simmer for about 30 to 45. Watch it and don’t let it get too pastey; if it does you can add a bit of water to un-paste it.
Grate the cheese.
When sauce is done mix noodles, sauce, half of grated mozzarella cheese, and half parmesan cheese in a large covered casserole dish. Make sure every noodle gets covered in sauce and all that cheesy goodness gets evenly distributed. Spread the rest of the mozzarella cheese on top and sprinkle a bit of parmesan over that. Bake in a covered dish on 350 F (or 170 C depending on where you live) for 30 to 45 minutes. Watch the cheese on top and make sure it doesn’t get too brown.