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Old 01-20-2007, 11:46 AM
jhankerson10's Avatar
jhankerson10 jhankerson10 is offline
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Join Date: Jul 2006
Location: Camp Pendleton, CA... for now... Idaho, soon
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Default Meaty Macaroni Bake


1 pound of ground beef
1/2 cup chopped onions
1 (16-oz) jar spicy spaghetti sauce
1 (4-oz) can mushroom pieces, drained
6 ounces elbow macaroni, divided
1 cup sour cream, divided
4 ounces provolone cheese, sliced
4 ounces mozzarella cheese, shredded

Serves 6

1. Heat a large skillet over medium-high heat; add beef. Cook, stirring, until brown and crumbly, about 5 minutes; drain fat.

2. Add onion to skillet; cook for 2 minutes. Still spaghetti sauce and mushrooms into skillet. Simmer, covered, for 5 minutes. Meanwhile, cook pasta according to package directions; drain.

3. Preheat oven to 350*F. Spray baking dish with cooking spray. Layer half the pasta, half the sauce and half the sour cream in prepared baking dish. Layer provolone cheese over top.

4. Continue layering remaining pasta, sauce and sour cream. Top with mozzarella. Cover loosely with foil sprayed with cooking spray. Bake for 25 minutes; uncover. Bake for 5 minutes longer.

This dish is similar to lasagna, but with a twist, and is easier and quicker to prepare. If you would like a cheesier variation, you can substitute 1 cup ricotta in place of the sour cream.

My kids love it with sour cream, and I just leave out the mushrooms. And, it is just as good with any type of spaghetti sauce. It doesn't have to be spicy. The same is true of the cheese; any kind is excellent on it... whatever you prefer. You can also add fresh chopped garlic to the meat when you put the onions in, if you like.
Julie Hankerson
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