16 oz. angel hair pasta
1 1/2 lbs ground beef (I am only using 1 lb)
1 26 oz jar spaghetti sauce
2 8 oz cans tomato sauce
1 10 3/4 oz can cream of mushroom soup
8 oz sour cream
8 oz Colby-Monterey Jack cheese
Cook pasta according to 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 heat. Drain pasta. Combine soup and sour cream. In a 9 x13 pan, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Bake @ 350º for 55-65 mins until cheese is melted.