Name: Cheese and Pasta in a Pot
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
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

Directions

Step 1

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.

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Step 2

Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside.
Step 3

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.
Step 4

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.
Step 5

Cover, and bake in preheated oven for 45 minutes.

Nutrition Facts

Per Serving:

910 calories; protein 38.6g; carbohydrates 61g; fat 57.3g; cholesterol 153.7mg; sodium 1048.3mg. Full Nutrition

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Ingredients

Directions

Nutrition Facts

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Ingredients

Directions

Nutrition Facts