|Ready for the oven|
Turns out my husband rated my version as 9 out of 10 as coming close to the taste memory he had of his mother's original. BTW, my son loved it!
|Right out of the hot oven|
Bolognese Sauce* I used approximately 3 to 4 cups cooked sauce.
1 box whole wheat elbow macaroni (or use the regular kind), cooked al dente and drained
1 cup shredded Cheddar Cheese
Preheat oven to 350 degrees. Lightly grease a large baking dish (I used the largest Pyrex baking dish I had). I used PAM. Add the cooked pasta and the sauce. Sprinkle with shredded cheese, cover with aluminum foil and bake for approximately 1 hour or until cheese and sauce are bubbling.
Serve with a green salad.