Very good. I used ground turkey instead of ground beef. I also used 8 oz each of the provolone & mozzarella cheeses, since that's the size package they came in. 1 1/2 cup sour cream equaled about a 16 oz container, and the 6 1/2 cups spaghetti sauce equaled about a regular (26-27 oz) size jar. Leftovers were great, too.
The key to this recipe is the sour cream. Whatever you do don't leave it out and don't scrimp on it. Though it's only one ingredient of many one can really taste the sour cream aura and it enhances not overwhelms the other ingredients. To boot it provides a creaminess that would otherwise not be there. I did not have provolone cheese so I substituted what I had on hand which was a combination of cheddar cheese and Monteray jack cheese.
This is a great recipe. Very satisfying comfort food. I like to stir in a package of thawed frozen chopped spinach into the ground beef and sauce mixture after it simmers. That way I don't feel guilty about serving this with no vegetables on the side!
I scaled this recipe to 4 servings and used penne pasta. I thought the amount of ground beef seemed pretty skimpy, so I increased it to 8 oz. for my scaled version. Contrary to the information provided by the “most helpful” reviewer, there are 2 1/2 cups of pasta sauce in the Prego 24 oz. jar I used. So, there is no way there are 6 1/2 cups in a 27-28 oz. jar. And 16 oz. of sour cream is equal to 2 cups, not 1 1/2 cups. This recipe was good and we enjoyed it.
I made this after doing an ingredient search when I needed to use up my sour cream and mozzerella, and I also added a stick of Pepperoni which added so much flavor to this already tasty dish.
I brought some to my sister in laws house, and she gave some to HER sister who had to have the recipe. My other sister in law said its a keeper and must be put in my regular meal plans...most importantly HUBBY loved it and gave it a "Good Job Babe" so I know its a keeper.
Try it with the pepperoni, you wont be disappointed! YUMMY dish !
Wow This was really good. My husband loved it. I had a lot of left overs so I brought them to work. Everyone at my job liked it. One of my coworkers said it reminded her of her grandmothers cooking. For how much this makes I think it is a really cheap meal if you need to feed a crowd. I fed 9 people and still had leftovers for the next day.
This turned out really good and it's a nice change from the usual pasta. The only change I made was using sharp cheddar instead or provolone....because I didn't have provolone. Turned out great paired with a greed salad a wonderful meal. And enough leftover for lunches too! Thanks Lalena for the great recipe.
This was a really good dish my husband really loved it. I made a few small changes though. Because I am trying to watch my cheese intake I substituted fat free ricotta cheese for the provolone and it was awesome. I think ricotta really adds to this dish. Also I used the advice of others and added some italian spices and some garlic to the sauce. This will be a regular in my house.
This was very good and an easy Sunday dish that goes into the rest of the week with leftovers. I grated the onion into the meat and added about 4 cloves of garlic. I used Classico onion and garlic sauce. I used light sour cream and lower fat provolone and I used penne. I will make this again and it is easy enough that I can hubby whip it up
I'm positive that the submitter meant six ounces of pasta sauce and not six and a half cups. I didn't want to use only part of a jar so I used the whole jar of pasta sauce. Because I only had half the amount of sour cream called for I used half sour cream and half cottage cheese. This was a good recipe to stretch on hand ingredients but I think it had a little too much cheese as it overpowered all the other ingredients.
