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.
This should have more reviews. I was looking for a recipe similar in flavor to lasagna, but without lasagna noodles, and this definitely met my requirements. I used rice fusilli noodles (for gluten-free eaters), a slightly different ratio of ingredients (based on what I had and other users' suggestions about adding more tomato sauce), and the addition of some chopped black olives. Will certainly be making 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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