1 (8 ounce) package ragu pasta, drained and chopped
1 pound lean ground beef
2 (10.25 ounce) cans condensed tomato soup
1/4 cup water as needed
6 prepared small slits
salt and pepper to taste
2 teaspoons oil
1 (14 ounce) can crushed tomatoes
2 cups milk
1 cup mozzarella cheese, crushed
In a medium saucepan over medium heat, remove all moisture from pasta and saute ground beef in large skillet. When beef is ready, stir in tomato soup, water and milk so that flavor is evenly distributed. Simmer stirring until sauce is all blended together, just a little bit at a time. When sauce is thickened, gradually stir in mozzarella cheese and allow temperatures to reach 375 degrees F (190 degrees C). Chill for 5 minutes, then stir in vegetables.