AMAZING POT ROAST
I made this last night for dinner and this was the best pot roast I have ever made
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast
1.In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2.Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
1 (16 ounce) package ziti pasta
24 ounces ricotta cheese
1 pound shredded mozzarella cheese
1 egg, beaten
1 (32 ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese
1.Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.
2.In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.
3.Preheat oven to 375 degrees F (190 degrees C).
4.Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.
5.Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving