1 pound ground beef
1/2 cup chopped onion
1-16-oz jar spicy spaghetti sauce
1-4-oz can mushroom pieces, drained
6 ounces elbow macaroni, divided
1 cup sour cream, divided
4 ounces provolone cheese, sliced
4 ounces mozzarella cheese, shredded
1. Heat a large skillet over medium-high heat, add beef. Cook, stirring, until brown and crumbly, about 5 minutes, drain fat.
2. Add onion to skillet, cook for 2 minutes. Stir spaghetti sauce and mushrooms into skillet. Simmer, covered, for 5 minutes. Meanwhile, cook pasta according to package directions, drain.
3. Preheat oven to 350 Degrees F. Spray a baking dish with cooking spray. Layer half the pasta, half the sauce and half the sour cream in prepared baking dish. Layer provolone cheese over top.
4. Continue layering remaining pasta, sauce and sour cream. Top with mozzarella.

Cover loosely with foil sprayed with cooking spray. Bake for 25 minutes, uncover. Bake for 5 minutes longer.

Avoid cleaning a dish… Prepare recipe in a throw-away foil pan, do not bake. Cover with plastic wrap and freeze for up to 1 month. Thaw, bake for 35 minutes.

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