Cheese and Pasta in a Pot



INGREDIENTS:

1 (16 ounce) package elbow macaroni

1 1/2 pounds ground beef

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 (14 ounce) can stewed tomatoes, undrained

1 (16 ounce) jar spaghetti sauce

1 (12 ounce) can mushroom stems and pieces, undrained

2 cups sour cream

1 pound Colby-Monterey Jack cheese, shredded

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a
large pot of lightly salted water to a boil. Add pasta and
cook for 8 to 10 minutes or until al dente; drain.

2. Place ground beef in a large, deep skillet. Cook over
medium high heat until evenly brown and crumbled. Drain,
excess fat, and set aside.

3. Heat oil in a large heavy skillet over medium heat.
Saute onion until soft and translucent. Stir in garlic,
and cook for 30 seconds. Add cooked beef, tomatoes,
spaghetti sauce and mushrooms; bring to a boil. Reduce heat,
and simmer 20 minutes.

4. In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2
of the meat sauce, 1/2 of the sour cream and 1/2 of the
shredded cheese. Repeat layers.

5. Cover, and bake in preheated oven for 45 minutes.



Cheese and Pasta in a Pot