Baked Penne & Meat Sauce

1-1/2 lbs lean ground chuck
2 oz Hormel sliced Turkey Pepperoni, cut into slivers
1/3 cup finely chopped red onion
Garlic Salt & Pepper
1 tbsp Worcestershire sauce
24 oz jar Bertolli Five Cheese pasta sauce
15 oz can petite diced tomatoes with garlic and olive oil
3 tbsp grated Parmesan/Romano cheese
16-oz penne pasta, cooked and drained
1/2 cup sour cream
6 slices Provolone Cheese
2 cups shredded Mozzarella/Provolone cheese
Extra grated Parmesan/Romano cheese


Crumble and brown the ground chuck in a large skillet. Add the pepperoni, onion, garlic salt and pepper about half way through browning process. Stir in the worcestershire, pasta sauce, tomatoes and 3 tbsp Parmesan/Romano cheese. Simmer about 30 minutes.

Preheat oven to 350^F. Spray a large casserole dish with Pam. Stir the drained hot pasta into the ground chuck mixture until well combined. Pour half the pasta into the prepared casserole and stir in the sour cream. Spread into an even layer, top with a sprinkle of Parmesan/Romano and layer the sliced provolone over all. Spread the remaining pasta mixture over the provolone, sprinkle with extra Parmesan/Romano and the shredded Mozzarella cheese.

Bake, uncovered, for 25-30 minutes or until the cheese begins to turn a light golden brown around the edges. Serve hot.

This is delicious if I do say so myself!