cheese and pasta in a pot

Ingredients

• Servings: 8
• 1 (16 ounce) package elbow macaroni
• 1 1/2 pounds ground beef
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 (14 ounce) can stewed tomatoes, undrained
• 1 (16 ounce) jar spaghetti sauce
• 1 (12 ounce) can mushroom stems and pieces, undrained
• 2 cups sour cream
• 1 pound colby-monterey jack cheese, shredded

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• place ground beef in a large, deep skillet. cook over medium high heat until evenly brown and crumbled. drain, excess fat, and set aside.
• heat oil in a large heavy skillet over medium heat. saute onion until soft and translucent. stir in garlic, and cook for 30 seconds. add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. reduce heat, and simmer 20 minutes.
• in a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. repeat layers.
• cover, and bake in preheated oven for 45 minutes.