Cheese and Pasta in a Pot
Cheese And Pasta In A Pot
- 2 lbs lean ground beef
- Vegetable oil
- 2 medium onions, chopped
- 1 clove garlic, crushed
- 1 jar (14 ounces) spaghetti sauce
- 1 can (16 ounces) stewed tomatoes
- 1 can sliced mushrooms
- 8 ounces medium shell pasta, uncooked
- 3 cups sour cream, divided
- 8 ounces provolone cheese, sliced, divided
- 8 ouncesmozzarella cheese, sliced, divided
Season to taste with salt, pepper and oregano
- Cook ground beef in a little vegetable oil in a large, deep frying pan until brown, stirring often with a fork. Drain off any excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft.
- Meanwhile, cook macaroni shells according to package directions; drain and rinse with cold water. Pour half the shells into a 3 quart deep casserole (or a 9x13x2 pan). Cover with half the tomato-meat sauce. Spread half the sour cream over sauce. Top with slices of provolone cheese. Repeat, ending with slices of mozzarella. Cover and bake at 350° F for 35 to 40 minutes. Remove cover and continue baking until mozzarella melts.
Servings: 10
Source: The Wisconsin Cheese Board
