Recipe by Dawn
"Really easy and filling recipe. Serve with a tossed salad and garlic bread."
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lean ground beef
ground black pepper
garlic salt, or to taste
1 (8 ounce) package
cream cheese, softened
1 (8 ounce) container
1 1/2 cups
shredded Cheddar cheese
I have been trying several similar recipes but wasn't quite happy with any of them. This recipe is the best so far and tasted exactly like what I have been wanting. It's also easier than the others - bonus! I used a 42 ounce jar of pasta sauce and thought the sauce ratio was perfect. I used a variety of different pastas I had left in my cupboard and I followed the suggestion that Italian cheese blend could be substituted for the cheddar and thought this was amazing. I will definitely make this dish again!
A very nice baked pasta casserole. I made it just as submitted. I was surprised at how much sour cream/cream cheese/ricotta there was for the amount of pasta. I thought it might be too rich but it wasn't. I will make this again.
My whole family loved this. The addition of the sour cream and cream cheese along with the ricotta really made a nice difference from other similar dishes I've made. The only change I'll make for next time is to increase the sauce a bit.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pasta Casserole
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 336
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