Cheese 'n' Pasta in a Pot
Yield
servingsPrep
15 minCook
Ready
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | 14-ounce can |
spaghetti sauce
|
|
| 14 | ounces |
tomatoes, stewed, canned
|
|
| 4 | ounces |
mushrooms, canned
drained |
|
| 8 | ounces |
pasta shells
small, cooked |
*
|
| 2 | cups |
sour cream
divided |
|
| 1 | package |
provolone cheese
sliced |
|
| 1 | package |
mozzarella cheese
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 1 | large |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 1 | 14-ounce can |
spaghetti sauce
|
|
| 404.6 | ml/g |
tomatoes, stewed, canned
|
|
| 115.6 | ml/g |
mushrooms, canned
drained |
|
| 231.2 | ml/g |
pasta shells
small, cooked |
*
|
| 473 | ml |
sour cream
divided |
|
| 1 | package |
provolone cheese
sliced |
|
| 1 | package |
mozzarella cheese
sliced |
*
|
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.
