Karen this is the recipe that I mentioned I thought you might like...
Bolognese al Forno
12 oz. penne pasta
1 lb. meatloaf mix
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/2 C. red wine (because I don't use wine would use beef stock)
1 (24 oz.) jar tomato-and basil pasta sauce
6 slices provolone, halved and folded
1/2 C. shredded Parmesan
2 T. parsley leaves
Cook the penne according to directions for al denta. Drain
In a non-stick skillet pan cook the meatloaf mix, salt, and red pepper flakes on medium high breaking up until meat is no longer pink... stir in wine cook down about 3 mins. Stir in sauce and cook ( covered )for 10-15 mins Stir in pasta. transfer to 13x9 pan that you have coated with cooking spray... top with provolone cheese bake until cheese is melted about 5-10 mins. top with Parmesan and parsley flakes
I haven't tried this .... yet just haven't found the time to do it I think the meatloaf mix would be a meat mixture of ground beef and ground pork that is my assumption any way
sheila