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

Cheese 'n' Pasta in a Pot Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 30 min.
MAKES: 8-10 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Cover and bake at 350° for 30-40 minutes or until bubbly and heated through. Yield: 8-10 servings.
Originally published as Cheese 'n' Pasta in a Pot in Country Ground Beef 1993, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Aug. 22, 2011

"this was quite good for being so easy and fast i will def be making it again thanks for sharing"

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