Tuesday, February 17, 2015

Cheese and Pasta Casserole

After a very brief hiatus, we are back to posting weekly again.

Here is a recipe that is from one of my "go to" recipe books.  It is so old that the pages are falling out, the cover is missing but the recipes are all tried and true.

Cheese and Pasta in a Pot - Serves 8

2 lb ground beef
2 medium onions, chopped 
1-14 oz. jar spaghetti sauce
1- 3oz can sliced mushrooms, undrained
8 oz shell macaroni - or what you have on hand
1/2 lb. sliced Provolone cheese
1/2 lb. Mozzarella cheese, sliced thin or shredded
vegetable oil
1 garlic clove
1 - 1 lb can stewed tomatoes
1 1/2 pt. sour cream = 3 cups

I usually cut this recipe in half.

Brown ground beef in a little vegetable oil in large deep frying pan, stirring often.   Drain off excess fat. 
  Add onions, garlic, spaghetti sauce, stewed tomatoes and mushrooms.  Mix well.  Simmer 20 minutes or until onions are soft.  
Meanwhile cook macaroni shells according to package directions.   Drain and rinse with cold water. 

 Pour half the shells into a lighted greased deep casserole.  cover with half the tomato meat sauce.  Spread half the sour cream over the sauce.  Top with slices of Provolone cheese.   
Repeat, ending with slices of Mozzarella cheese.  
Cover casserole and bake at 350 for 35 -40 minutes.  
Remove cover, continue baking until Mozzarella cheese melts and browns slightly.

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  1. Looks wonderful....thank you for sharing! I am going to try this real soon:)

  2. Hopefully this is not a duplicate - looks delish - will add ingredients to shopping list!

  3. This looks wonderful, hope to try it!

  4. Hi!!!! Sounds wonderfully delish!!!!!! With stewed tomatoes!!!!! I would have never thought to add that to a pasta dish!!!!! But it does sound really good!!!!! Thank You


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