"This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!" — Lalena
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6 1/2 cups
tomato pasta sauce
provolone cheese, thinly sliced
1 1/2 cups
mozzarella cheese, shredded
grated Parmesan cheese
Very good. I used ground turkey instead of ground beef. I also used 8 oz each of the provolone & mozzarella cheeses, since that's the size package they came in. 1 1/2 cup sour cream equaled about a 16 oz container, and the 6 1/2 cups spaghetti sauce equaled about a regular (26-27 oz) size jar. Leftovers were great, too.
I'm positive that the submitter meant six ounces of pasta sauce and not six and a half cups. I didn't want to use only part of a jar, so I used the whole jar of pasta sauce. Because I only had half the amount of sour cream called for, I used half sour cream and half cottage cheese. This was a good recipe to stretch on hand ingredients but I think it had a little too much cheese as it overpowered all the other ingredients.
The key to this recipe is the sour cream. Whatever you do, don't leave it out and don't scrimp on it. Though it's only one ingredient of many, one can really taste the sour cream aura and it enhances, not overwhelms the other ingredients. To boot, it provides a creaminess that would otherwise not be there. I did not have provolone cheese, so I substituted what I had on hand, which was a combination of cheddar cheese and Monteray jack cheese.
This is a great recipe. Very satisfying comfort food. I like to stir in a package of thawed frozen chopped spinach into the ground beef and sauce mixture after it simmers. That way I don't feel guilty about serving this with no vegetables on the side!
I scaled this recipe to 4 servings and used penne pasta. I thought the amount of ground beef seemed pretty skimpy, so I increased it to 8 oz. for my scaled version. Contrary to the information provided by the “most helpful” reviewer, there are 2 1/2 cups of pasta sauce in the Prego 24 oz. jar I used. So, there is no way there are 6 1/2 cups in a 27-28 oz. jar. And 16 oz. of sour cream is equal to 2 cups, not 1 1/2 cups. This recipe was good and we enjoyed it.
I made this after doing an ingredient search when I needed to use up my sour cream and mozzerella, and I also added a stick of Pepperoni which added so much flavor to this already tasty dish.
I brought some to my sister in laws house, and she gave some to HER sister who had to have the recipe. My other sister in law said its a keeper and must be put in my regular meal plans...most importantly HUBBY loved it and gave it a "Good Job Babe" so I know its a keeper.
Try it with the pepperoni, you wont be disappointed! YUMMY dish !
Wow This was really good. My husband loved it. I had a lot of left overs so I brought them to work. Everyone at my job liked it. One of my coworkers said it reminded her of her grandmothers cooking. For how much this makes I think it is a really cheap meal if you need to feed a crowd. I fed 9 people and still had leftovers for the next day.
This turned out really good and it's a nice change from the usual pasta. The only change I made was using sharp cheddar instead or provolone....because I didn't have provolone. Turned out great, paired with a greed salad a wonderful meal. And enough leftover for lunches too! Thanks Lalena for the great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Three Cheese Baked Pasta
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 200
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