Monday, May 2, 2016

Cheesy Layered Ground Beef and Pasta Casserole

What You'll Need

  • two 1/2 lbs ground beef
  • one medium onion, chopped
  • 1 -2 jalapeno pepper (optional)
  • two cups grated mozzarella cheese (or to taste)
  • four cups medium noodles (use any kind of pasta you desire, 4 cups measured after cooking)
  • one cup cottage cheese or 1 cup ricotta cheese
  • 1/2 cup sour cream
  • two cups grated mozzarella cheese (optional or to taste) or 2 cups cheddar cheese (optional or to taste)
  • two tablespoons minced fresh garlic (or to taste)
  • fresh sliced mushrooms, any amount (or use canned, drained)
  • one cup grated parmesan cheese, divided (or to taste)
  • three (8 ounce) cans tomato sauce
  • salt and pepper

How to Make It

  • Set oven to 350 degrees.
  • Grease a large lasagna dish.
  • Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
  • In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
  • Spread 1/2 meat sauce on bottom of pan.
  • Spread 1/2 noodles on top of sauce.
  • Top noodles with 1 cup mozza cheese.
  • Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
  • Spread over mozzeralla cheese.
  • Top with remaining tomato sauce, noodles,and remaining mozza cheese.
  • Sprinkle with remaining 1/2 cup Parmesan cheese.
  • Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
  • Return to oven to bake for another 10-15 mins, or until bubbly.

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