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Cheese ‘n’ Pasta in a Pot

I love to make this dish whenever friends are visiting. Since I can make it ahead, it gives me more time to spend with my guests. Warm rolls and a simple salad make this a meal.—Carmelita Guinan, Wollaston, Massachusetts
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    8-10 servings


  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 8 ounces uncooked medium pasta shells
  • 2 cups sour cream, divided
  • 6 ounces sliced provolone cheese
  • 6 ounces sliced part-skim mozzarella cheese


  • In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese.
  • Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.
Nutrition Facts
1 each: 439 calories, 23g fat (13g saturated fat), 91mg cholesterol, 564mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 27g protein.

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