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cup oil
pound ground round
1 small onion (chopped)
1 clove garlic (crushed)
1 can 28 ounces tomatoes
1 can 6 ounces tomato paste
3 tablespoons Parmesan cheese (grated)
1 tablespoon parsley flakes
1 teaspoon salt
teaspoon pepper
teaspoon basil


In a large frying pan, brown ground round, onion, and garlic in oil. Add remaining ingredients and mix well. Cover and simmer for 45 minutes, stirring occasionally.

1 package 12 ounces long
pound ricotta
mozzarella cheese (grated)
cup Parmesan cheese (grated)

Cook noodles according to directions on package. Butter a 3 quart oblong baking dish and spoon a little sauce on the bottom. Arrange half the noodles over the sauce. Spread half the ricotta and half the mozzarella cheese over the noodles; top with half the meat sauce. Repeat layers.

Top with the Parmesan cheese. Bake, uncovered, at 350 for 30 minutes or until thoroughly heated. Remove from oven and let stand for 10 minutes before serving. Serve with a green salad and crusty bread.

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