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Double-Cheese Beef Pasta Recipe

Double-Cheese Beef Pasta Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 45 min. YIELD:6-8 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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 cup: 649 calories, 35g fat (18g saturated fat), 140mg cholesterol, 1027mg sodium, 41g carbohydrate (12g sugars, 4g fiber), 40g protein.

Reviews for Double-Cheese Beef Pasta

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mmohler User ID: 2780522 237281
Reviewed Nov. 13, 2015

"Big hit at our house! My only change was using fresh mushrooms, sauteed before adding."

Tmama71 User ID: 5989803 34818
Reviewed Nov. 6, 2011

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

christa32 User ID: 4802138 77958
Reviewed Sep. 8, 2011

"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!"

MBilllman User ID: 3940652 77956
Reviewed Apr. 27, 2011

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

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