6 cups corkscrew-shaped pasta, (rotini), cooked and drained
1 jar (24 ounces) Italian pasta sauce OR sausage and garlic Italian sauce
1 cup shredded mozzarella cheese (about 4 ounces)
1/2 cup Italian croutons, crushed
1 pound ground beef, browned and drained
Stir the pasta, beef and sauce in a 10-inch skillet and heat over medium heat until the mixture is hot and bubbling.
Reduce the heat to low. Top with cheese and crushed croutons. Cover and cook until the cheese is melted.
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