Cheese And Pasta In A Pot Recipe

Ingredients

• package elbow macaroni . . . .1 (16 ounce)
• ground beef. . . . . . . . . . . . . 1 ½ pounds
• vegetable oil . . . . . . . . . . . . 1 tablespoon
• large onion, chopped . . . . . . .1
• cloves garlic, chopped . . . . . . 2
• can stewed tomatoes, undrained . 1 (14 ounce)
• jar spaghetti sauce . . . . . . . . . 1 (16 ounce)
• can mushroom stemsand pieces,undrained . 1 (12 ounce)
• sour cream . . . . . . . . . . . . . . . .2 cups
• Colby-Monterey Jack cheese, shredded. . . 1 pound

How to make Cheese And Pasta In A Pot

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Place ground beef in a large, deep skillet.
5. Cook over medium high heat until evenly brown and crumbled.
6. Drain, excess fat, and set aside.
7. Heat oil in a large heavy skillet over medium heat.
8. Saute onion until soft and translucent.
9. Stir in garlic, and cook for 30 seconds.
10. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil.
11. Reduce heat, and simmer 20 minutes.
12. In a 9x13 inch casserole dish, layer ½ of the pasta, ½ of the meat sauce, ½ of the sour cream and ½ of the shredded cheese.
13. Repeat layers.

Notes