Cheese 'n' Pasta in a Pot |
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Prep Time: 40 Minutes Cook Time: 30 Minutes |
Ready In: 70 Minutes Servings: 8 |
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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 Ingredients:
2 pounds ground turkey or 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 |
Directions:
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.
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