PIZZA HUT CAVATINI

Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        WALDINE VAN GEFFEN
                        VGHC42A-----
   4       c            Uncooked assorted pasta --
                        Cook al dente
   2       lb           Ground round
   2       tb           Oil
   1 1/2   pk           Onion soup mix
  28       oz           Stewed tomatoes -- sliced
                        Styl
   1       cn           V-8 juice -- (6 ounces)
   1       lb           Jar Prego spaghetti sauce --
                        Flavored in meat
     1/2   c            Grape jelly
                        Mozzarella cheese
                        Provolone cheese

  Brown the meat in oil. Crumble with a fork, browning
  until the pink color disappears. Turn heat to low. Add
  remaining ingredients. Stir lightly to combine. Allow
  sauce to cook, uncovered about 20 minutes, but do not
  let it boil. Alternate layers of cooked pasta, the
  sauce and slices of  mozzarella and half the provolone
  ~ sufficiently to fill individualau  gratin dishes -
  or small oven-proof serving dishes.