Cheese and Pasta in a Pot recipe

8 servings

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

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.

Place ground beef in a large, deep skillet.

Cook over medium high heat until evenly brown and crumbled.

Drain, excess fat, and set aside.

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.

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.

Cover, and bake in preheated oven for 45 minutes.