1 (16 ounce) can tomato sauce
1 pound lean ground pork
1 (16 ounce) can tomato paste
1 (8 ounce) package ricotta cheese
1 (8 ounce) container spaghetti sauce
4 cups water
1 (4 ounce) can minced onion, drained
1/2 cup milk
1 pound mozzarella cheese, sliced
salt and pepper to taste
1/2 pound ricotta cheese, grated
1 pound lean ground beef
1 large onion, chopped
1 (8 ounce) package shredded sharp Cheddar cheese
1 (16 ounce) can Italian-style linguine
1 pound lean ground pork
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place pork in a large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
In a small bowl, stir together tomato sauce, ground pork, tomato paste, ricotta cheese, spaghetti sauce, water, onion and milk.
Add pork and tomato sauce mixture to tomato sauce mixture, stirring constantly. Mix thoroughly.
Add mozzarella cheese and cream cheese; mix thoroughly. Mix thoroughly.
Transfer mixture to a 9x13 inch baking dish. Sprinkle with mozzarella cheese. Divide mixture between two large bowls. Top with mozzarella cheese. Sprinkle remaining mixture on top.
Bake in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake an additional 2 to 3 minutes. Unroll and place on baking dish. Bake an additional 25 minutes to extend cooking time.
When cooking pasta is tender, transfer to a large serving bowl, and mix together with mushroom sauce. Cook an additional 30 minutes.
While pasta is cooking, use a spoon to mix together ricotta cheese, ground beef, onions, sliced mozzarella cheese, Italian-style linguine, Cheddar cheese and tomato sauce sauce on large mixing bowls.
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