Monday, April 14, 2014

Double-Cheese Beef Pasta

After being out on the road with John for a few days and eating truck-stop food (I think some of them could use a visit from Chef Robert or Chef Gordon) I was ready for a good home-cooked meal and wanted something a little different and needed something to feed ALL of us and this is what I decided to go with.....
I bought this Taste of Home magazine type cookbook a few years back and it's full of yummy recipes!
Here is the recipe as it was submitted by Marilyn Pearson of Billings, MT.

Double-Cheese Beef Pasta
Serves 6-8

2 1/2 cups uncooked medium shell pasta
2 pounds ground beef
2 medium onions, chopped
1 jar (14 oz) spaghetti sauce
1 can (14 1/2 oz)stewed tomatoes, undrained and finely chopped
1 jar (4 1/2 oz) sliced mushrooms, drained
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 cups (16 oz.) sour cream
1 package (6 oz) sliced provolone cheese
1 cup (4 oz) shredded part skim mozzarella cheese

1.) Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.

2.) Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the meat mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 40 minutes, Uncover; bake 5-10 minutes longer or until cheese is melted.
I made my own little adjustments. A little less onion, a little more sauce, a can instead of a jar of mushrooms and of course a little more cheese on top.
I made a garden salad to go along with it and wah-lah! Dinner is served!

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