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Here is a delicious ground beef dish served on a bed of pasta from the kitchens of  Darsen that is sure to please.

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More cooking! This has been one of my favorite recipes, and it was even good enough to make me rethink my opinion on pork-wrapped items. The original recipe called for fettuccine to be prepared alongside it, but, as you can see, most forms of pasta work just as well.

Ingredients
1 egg, lightly beaten
1 14-ounce jar garlic and onion pasta sauce (1.75 cups) (Personally, I prefer Prego’s Heart Smart Ricotta Parmesan, but the choice is ultimately yours)
¼ cup seasoned fine dry bread crumbs
¼ teaspoon salt
¼ teaspoon ground black pepper
12 ounces ground beef
2 ounces mozzarella cheese (2.25 x 1.5 x 1 inch block) or 2 sticks mozzarella string cheese
4 thin slices prosciutto or cooked ham (about 2 ounces)
Pasta

Instructions
1. Preheat oven to 400F. In a medium bowl, combine egg, ¼ cup of the pasta sauce, the bread crumbs, salt, and pepper. Add ground beef; mix well.
2. Cut mozzarella cheese block into 4 roughly 2.25 x .75 x .5 inch logs or cut string cheese stick in half crosswise. Wrap a slice of prosciutto around each cheese log. Shape one fourth of the ground beef mixture around each cheese log to form a loaf. Flatten the four meat loaves to 1.5 inches thick and place in a shallow baking pan.
3. Bake loaves, uncovered, in the preheated oven about 20 minutes or until internal temperature registers 160F on an instant-read thermometer. Meanwhile, prepare pasta according to package instructions; drain well and keep warm. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.
4. Arrange meat loaves over hot pasta. Spoon sauce over top and, if desired, sprinkle with finely shredded parmesan cheese. Makes 4 servings.

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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5214691/