1 jar spaghetti sauce
1 can reduced fat cream of mushroom soup
2 c. shredded moz. cheese
2c. uncooked pasta (I usually use penne, bow ties, elbow, corkscrew, or a combination)
Cook pasta according to package instructions to an al dente firmness. Meanwhile, brown hamburger meat and drain excess fat. In a 13×9 in baking dish combine the spaghetti sauce and cream of mushroom soup until well blended together. Add hamburger and 1 cup of the shredded cheese and stir until evenly dispursed. Drain pasta and add to the sauce/meat mixture a little at a time until the dish is full and everything is well coated in sauce. Top with remaining cheese. Bake at 350 degrees for about 30 minutes or until edges are bubbly and the cheese is melted.
Taken from justamomha.com
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