Print Options

Back to Cheese 'n' Pasta in a Pot >

Include these items:

Select reviews >

Taste of Home Logo

Cheese 'n' Pasta in a Pot

 Cheese 'n' Pasta in a Pot
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
8-10 ServingsPrep: 40 min. Bake: 30 min.

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

    Save Now >

  • 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.

2 of 2

Cheese 'n' Pasta in a Pot (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.