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Double-Cheese Beef Pasta

Double-Cheese Beef Pasta
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
6-8 ServingsPrep: 30 min. Bake: 45 min.

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
© Taste of Home 2012

2 of 2

Double-Cheese Beef Pasta (continued)

Directions (continued)

  • longer or until cheese is melted. Yield: 6-8 servings.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2012