"A great no-fuss meal that uses ingredients you have in your cupboard." — Carmen
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1 (16 ounce) package
1 1/2 pounds
1 (14 ounce) can
stewed tomatoes, undrained
1 (16 ounce) jar
1 (12 ounce) can
mushroom stems and pieces, undrained
Colby-Monterey Jack cheese, shredded
This was really good! But I changed several things and I liked it allot so I'm going to list what I did for 2 reasons: So you can see what I did and I want to remember this when I go to make this again (I will make it again!) Also for those of you with the thought that if you change a receipe up too much, you might as well post your own...well, I've tried that for yrs and have yet to have one of my submissions posted. So, this is my outlet:
I used 12 oz. of lrg elbow mac and 4 oz. of a mix (which included Shells, Penne, and Spirals.) I liked the variation that some of the other shapes provided as they all hold the sauce a little differently. I wouldn't do the whole thing in a mix, but this way you ran up on another shape every other bite or so.
I didn't use spag sauce, but used 1 can of stewed tomatoes and 2 cans of petite diced tomates and seasoned it myself with basil, oragano, parsley, white pepper and a few red pepper flakes (maybe more garlic than called for). I let that simmer for about 1/2 an hour. I also cooked the meat, onions, and garlic all together then added my tomatoe's, seasoning, and mushrooms. This made for a really tasty sauce, which I think is a big factor in the overall recipe. After I completed the layering process, I topped it off with a little bit of grated - extra sharp - cheddar cheese. The boldness of the cheese, but not overwhelmingly so added a nice finish to the pasta dish.
If you don't like cheese - this isn't the dish for you.
my mom makes a similar recipe except she adds chopped pepperoni to the ground beef and uses provolone or mozzarella in place of the jack cheese. those changes add more flavor to the meat and less tang from the cheese--it is much better.
This recipe goes into my "comfort foods" list! Makes a huge batch...the leftovers were almost better than the first time around! I am going to try this recipe again soon and add some zucchini chunks to the sauce. The sour cream layer adds a touch of sweetness...great recipe!
We thought this was pretty good. I decided to make it easier on myself and just brown the ground beef, onions and mushrooms all together in a Dutch oven (which meant I could skip the oil). I used 1 lb. ground beef and 8 oz. fresh, sliced mushrooms. I also subbed a can of garlic and basil Ro-tel for the tomato sauce. It took a little long to prepare but we thought it was a good, filling dinner.
Potential. I did as other suggested, and cut back on the sour cream and used mozz cheese. It tasted like a boring lasagna. I will make again, but next time I will follow the recipe exactly. I may add more tomato sauce next go around.
My whole family loved this recipe. Everyone had second helpings even my son who had already eaten. It even made enough for a couple lunches the next day. The only changes I made were to cook the onions with the ground beef and to use ridged elbow macaroni. As my eight year old said, "This one's a keeper!"
accidently left out the sour cream, but was still awesome!...kinda like goulash in a pan!
I really liked this one, but it has some of my favorites in it....mushrooms and sour cream....YUM!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheese and Pasta in a Pot
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 515
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