Yield: 8 Servings
|2 pounds||Lean ground chuck|
|\N \N||Vegetable oil|
|1 large||Onion; chopped|
|3 \N||Cloves garlic; chopped|
|1 \N||Jar (14-16 oz) spaghetti sauce (if I'm in a hurry I use Prego)|
|1 can||(16-oz) stewed tomatoes|
|1 can||(3-oz) sliced mushrooms|
|1 pack||(8-oz) macaroni (or any small pasta)|
|1 pint||Sour cream|
|½ pounds||Shredded provolone cheese|
|½ pounds||Shredded mozzarella|
submitted by: sgjg6566@... (Julie, Michigan, USA) Hi! This recipe was given to me by my mothers friend - hence the name! It's great, and relatively easy to prepare. My kids love any kind of pasta with macaroni in it!
Cook ground beef in small amount of vegetable oil until no longer pink.
Drain off any excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and mushrooms; mix well. Simmer for about 20 minutes or until the onions are softened. Meanwhile cook macaroni; drain and place shells into a deep casserole dish. Cover with half of the tomato-meat mixture; spread half of the sour cream over and top with Provolone cheese. Repeat process and top with mozzarella cheese. Cover and bake at 375 for 25-30 minutes.
Remove cover and bake additional 10-12 minutes til cheese is bubbly.
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RECIPE ARCHIVE - 29 APRIL 1996
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