8 oz angel hair pasta
¾ lb ground beef
13 oz spaghetti sauce
1 (8 oz) can tomato sauce
½ -1 can cream of mushroom soup
½ cup sour cream
1 cup Colby-Monterey Jack cheese, shredded
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
Drain pasta. Combine soup and sour cream. In an 8x8 baking dish, layer half the meat sauce, pasta, soup mixture and cheese. Repeat layers.
Cover and bake at 350 for 55-65 minutes or until cheese is melted.
NOTE:I found this recipe in one of my magazines, Taste of Home or Quick Cooking.