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Three Cheese Baked Pasta

"This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!"
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1 h 20 m servings 463 cals
Original recipe yields 12 servings


  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 22.2 g
  • 34%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
  2. Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
  4. Bake in preheated oven for 30 minutes, or until bubbly.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 284
  1. 359 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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 h...

Most helpful
Most positive
Least positive

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 a...

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 e...

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 ...

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...

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 ...

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 cook...

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 grea...

This was very good and an easy Sunday dish that goes into the rest of the week with leftovers. I grated the onion into the meat and added about 4 cloves of garlic. I used Classico onion and ga...

This was a really good dish, my husband really loved it. I made a few small changes though. Because I am trying to watch my cheese intake, I substituted fat free ricotta cheese for the provolo...