Cheese pasta in a pot
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground meat |
| 2 | Onions; chopped | |
| 1 | Clove garlic; chopped | |
| 1 | Jar (14-oz) spaghetti sauce | |
| 1 | can | Rotel tomatoes |
| 1 | can | (3-oz) mushrooms |
| 1 | pack | (8-oz) shell macaroni |
| 1½ | pint | Sour cream |
| ½ | pounds | Sliced Provalone cheese |
| ½ | pounds | Mozzarella cheese |
Directions
Cook ground meat in a little cooking oil in a large frying pan until brown, stirring often. Drain excess fat. Add onions, garlic, spaghetti sauce, tomatoes and undrained mushrooms; mix well. Simmer 20 minutes or until onions are soft. Meanwhile cook macaroni shells according to directions on package; drain and rinse in cold water. Pour half the shells into a deep casserole. Cover with half the meat sauce. Spread half the sour cream over sauce. Top with slices of provalone cheese. Repeat, ending with mozzarella cheese. Cover casserole. Bake at 350 degrees for 35 minutes.
Remove cover; continue baking until mozzarella cheese melts and browns slightly. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .