Cheese and Pasta in a Pot - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

A good friend and co-worker shared this recipe with me in 1976.

This dish very quickly became a family favorite. It was way to much for us to eat at one time, so I would split it and put one dish (uncooked) in the freezer for another meal.

My friend lost her battle with cancer many years ago. Everytime I make this dish I think of her and remember the happy times we had as friends.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8 to 10
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

2 lb
lean ground beef, or ground meat of your choice
olive oil, extra virgin
2 medium
onions, chopped
1 clove
garlic, crushed
1
15-ounce jar of ragu or your favorite spaghetti sauce
1 lb
can stewed tomatoes
salt and pepper, to taste
16 oz
shell marcaroni, uncooked (in photo, i used farfalle and macaroni)
1 1/2 pt
sour cream (i have used a mixture of sour cream and cottage cheese)
1
1/2-pound pkg provolone cheese, shredded
1
1/2- pound pkg mozzarella cheese, shredded
1
3-ounce can sliced mushrooms, optional

Step-By-Step

1Preheat oven to 350 degrees.
2Brown meat in a little olive oil in a large skillet; drain off excess fat. NOTE: I also rinse the browned meat and drain to make sure I get most of excess fat removed.
3Return meat to skillet; add onions, garlic, spaghetti sauce, stewed tomatoes and mushrooms, season with salt and pepper; mix well. Simmer 20 minutes until onions are tender.
4Meanwhile, cook shell macaroni according to package directions. Drain and rinse with cold water.
5Place 1/2 of the pasta in a greased large deep casserole dish. Cover pasta with 1/2 of the meat sauce. Spread 1/2 of the sour cream over meat sauce; top with Provolone Cheese. Repeat next layer ending with Mozzarella Cheese.
6Cover casserole; bake at 350 degrees for 35 to 40 minutes.
7Remove cover; continue baking until Mozzarella Cheese melts and browns slightly.

About this Recipe

Course/Dish: Beef, Pasta
Main Ingredient: Beef
Regional Style: American