Cheese 'n' Pasta in a Pot
Submitted by angel2blue
Layered pasta bake with seasoned ground beef, spaghetti sauce, sour cream, and melted provolone and mozzarella. Crowd-pleasing casserole feeds six.
YIELD
servingsPREP
15 minCOOK
READY
This hearty casserole layers shell pasta with meaty tomato sauce and clouds of sour cream, all blanketed with two kinds of melted cheese.
Browning the beef with onions and garlic builds the savory base while a long simmer melds the sauce flavors together.
The provolone and mozzarella melt into gooey layers that string between servings, making this the ultimate comfort food bake.
Kitchen Tips
- Drain ground beef thoroughly after browning to prevent a greasy, watery casserole
- Simmer the sauce for the full 30 minutes to concentrate flavors and reduce excess liquid
- Layer in a Dutch oven or deep casserole dish to hold all the generous portions
- Let it rest 10 minutes after baking so the layers set and you can cut clean servings
Ingredients
Directions
Brown beef with onions and garlic; drain off fat.
Stir in spaghetti sauce, stewed tomatoes and mushrooms.
Simmer about a half hour.
Layer as follows in a Dutch oven or casserole: half shells, half sauce, half sour cream, provolone cheese.
Repeat, ending with mozzarella.
Bake a half hour or so at 350℉ (180℃) Fahrenheit until heated through and bubbly.
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