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Cheese and Pasta in a Pot Recipe

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This recipe for Cheese and Pasta in a Pot, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 0069 -- Jan Milz
Added: Wednesday, June 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. - lean beef, ground
vegetable oil
2 medium - onions, chopped
1 - garlic clove, crushed
1 (14 oz.) jar - spaghetti sauce
1 (1 lb.) can - stewed tomatoes
1 (3 oz.) can - mushrooms, sliced & broiled
8 oz. - shell macaroni
1 pts. - sour cream
1 ( lb.) pkg. - provolone, sliced
1 ( lb.) pkg. - mozzarella, sliced thin

Directions:
Directions:
Cook ground beef in a little vegetable oil in a large, deep frying pan until brown, stirring often with a fork. Drain off any excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms; mix well. Simmer 20 minutes (uncovered) or until onions are soft. Meanwhile, cook macaroni shells according to package directions; drain and rinse with cold water. Pour half the shells into a deep casserole. Cover with half the tomato-meat sauce. Spread half the sour cream over sauce. Top with slices of provolone cheese. Repeat, ending with slices of mozzarella cheese. Cover casserole. Bake at 350 for 30 to 40 minutes. Remove cover; continue baking until mozzarella melts and browns slightly. Serves 8.

Personal Notes:
Personal Notes:
NOTE: All seasonings may be added to taste, i.e. garlic may be 2 to 3 cloves. Shredded mozzarella cheese can be substituted for sliced.

 

 

 

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