Cheese 'n' Pasta in a Pot Recipe

Cheese 'n' Pasta in a Pot Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

I love to make this dish whenever friends are visiting. Since I can make it ahead, it gives me more time to spend with my guests. Warm rolls and a simple salad make this a meal.—Carmelita Guinan, Wollaston, Massachusetts

[X]

Rate Cheese 'n' Pasta in a Pot Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cheese 'n' Pasta in a Pot Recipe

Prep: 40 min. Bake: 30 min.

Yield: 8-10 Servings

40 30 70

Ingredients

2 pounds ground beef
1 large onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 can (14-1/2 ounces) stewed tomatoes
1 can (4 ounces) mushroom stems and pieces, drained
8 ounces uncooked medium pasta shells
2 cups (16 ounces) sour cream, divided
6 ounces sliced provolone cheese
6 ounces sliced part-skim mozzarella cheese

Directions

In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese.
Cover and bake at 350° for 30-40 minutes or until bubbly and heated through. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 439 calories, 23 g fat (13 g saturated fat), 91 mg cholesterol, 564 mg sodium, 27 g carbohydrate, 2 g fiber, 27 g protein.

Originally published as Cheese 'n' Pasta in a Pot in Country Ground Beef , p39