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“a YUMMY cheap & easy alternative to lasagna, my family LOVES this & it works well as a freeze ahead dish too”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs ground beef or 1 12 lbs turkey
  • 2 (8 ounce) jars pasta sauce
  • 2 teaspoons garlic powder
  • pepper
  • 1 teaspoon crushed red pepper flakes
  • 14 cup grape jelly (makes the sauce darker, richer & that combined with the pepper flakes give it a sweet & spicy flavor)
  • 1 (14 1/2 ounce) box pasta, of your choice (we like medium shells or rotini & half white & half whole wheat pasta)
  • 1 medium onion, finely chopped
  • 1 lb shredded mozzarella cheese

Directions

  1. brown ground beef/turkey with onion & 1 tsp of the garlic powder.
  2. while meat is cooking boil water for pasta & cook it til still chewy, as it will cook more in the oven.
  3. when meat is done drain & rinse with hot water to remove as much grease as possible, put back in pan & add jelly & half the pasta sauce, cook til jelly disolves into meat & sauce.
  4. take all ingredients(except cheese) & place in 9X11 in casserole.
  5. mix thoroughly.
  6. toss 1/4 of the cheese in with other ingredients & mix.
  7. then sprinkle rest of cheese on top, bake @ 375 til golden & bubbly & enjoy!
  8. As for Once a Month Cooking -- this is how I do it --
  9. I double, triple or quadruple the recipe except when it comes to the step to place it in the casserole dish I instead place it in large round ice cream buckets I've sprayed with cooking spray, place some plastic wrap on top then place lid & freeze. Then on the day you want to cook it, get it out of freezer in the morning, run bucket under water to loosen a bit. then take contents out (in one huge lump) & put in large round crockpot, it fits perfectly! Set on low, come back 5-6 hours later & voila dinner! You can also use the ice cream bucket method for other casseroles & soups & stews.

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