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Double-Cheese Beef Pasta Recipe

Double-Cheese Beef Pasta Recipe photo by Taste of Home

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Provolone and mozzarella cheeses star in this comforting pasta dish. My mother shared the recipe with me when I was married more than 50 years ago.—Marilyn Pearson, Billings, Montana

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Double-Cheese Beef Pasta Recipe

Prep: 30 min. Bake: 45 min.

Yield: 6-8 Servings

30 45 75

Ingredients

2-1/2 cups uncooked medium shell pasta
2 pounds ground beef
2 medium onions, chopped
1 jar (14 ounces) spaghetti sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained and finely chopped
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups (16 ounces) sour cream
1 package (6 ounces) sliced provolone cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the beef mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 649 calories, 35 g fat (18 g saturated fat), 140 mg cholesterol, 1,027 mg sodium, 41 g carbohydrate, 4 g fiber, 40 g protein.

Originally published as Double-Cheese Beef Pasta in Casserole Cookbook , p59

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Double-Cheese Beef Pasta

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Reviewed on Nov. 06, 2011 by Tmama71

I have made this recipe several times. It's one of my husband's favorites. Makes great leftovers too.

Reviewed on Sep. 08, 2011 by christa32

This recipe is awesome! I fixed it tonight for the first time and my husband and I thought it was excellent. I did use 3 cups of pasta instead and left out the mushrooms. I also used 2 8-oz cans of tomato sauce instead of the spaghetti sauce. And I put 2 cups of mozarella on top instead of 1. I will definitely make this again. Plus this makes a lot so we can get at least 2 more meals out of it- talk about a budget meal!

Reviewed on Apr. 27, 2011 by MBilllman

I've been looking for an easy ground beef and pasta recipe that my family likes. This is it!