Cheese Pasta in a Pot
This meal is delicious! I cannot claim that it is the healthiest meal you have ever eaten, but sometimes that’s OK! It’s easy to prep ahead of time, if you are having people over for dinner or you have a busy afternoon/evening. My mom got this recipe years ago from a family friend.
This recipe makes enough for a large family. Since my children are young and don’t eat a ton, I will make what the recipe calls for but I freeze some of it. If you make the full recipe, you need to cook it in a large casserole dish. I make a 13×9 pan of it and then put the rest in a smaller Pyrex and freeze it.
Happy Cooking!
Cheese Pasta in a Pot
Ingredients:
- 2 pounds Hamburger
- 2 Medium Onions, chopped
- 1 Garlic Clove Crushed (I use minced garlic that I always have in my fridge)
- 14 ounces Spaghetti Sauce
- 1 Pound Stewed Tomatoes (I cut up fresh tomatoes and just throw those in)
- 8 ounces Sliced Mushrooms
- 16 ounces Shell Macaroni
- 24 ounces Sour Cream
- 8 ounces Sliced Provolone Cheese
- 8 ounces Shredded Mozzarella
Directions:
- Brown hamburger
- Add onions, garlic, sauce, tomatoes, and mushrooms. Mix. Simmer 20 minutes.
- Meanwhile cook shells, drain, and rinse in cold water.
- Pour half the shells into casserole dish. Cover with half the tomato/meat sauce. Spread half the sour cream over the sauce. Top with provolone. Repeat. At the end, add the mozzarella.
- Cover with aluminum foil and bake at 350° for 35-40 minutes. Remove foil and continue baking until cheese melts and browns slightly.
