Cheese and Pasta in a Pot recipe
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Ingredients
- 1 (16 ounce) package elbow macaroni 1 ½ 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
Nutrition Info
- 910 caloriescarbohydrate: 61 gcholesterol: 153.7 mgfat: 57.3 gfiber: 5.1 gprotein: 38.6 gsaturatedFat: 30.3 gservingSize: -sodium: 1048.3 mgsugar: 9.9 gtransFat: : -unsaturatedFat: : -
Directions Cheese and Pasta in a Pot
Directions
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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.