READY IN ABOUT 1½ hrs

Three Cheese Baked Pasta

Read Reviews (265)

"This hearty dish always gets rave reviews. Everyone who tries it loves it! Make it a part of your meal today!" — Lalena

Directions

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
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.
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.
Bake in preheated oven for 30 minutes, or until bubbly.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 06, 2008

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.

—marlow

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Most Helpful Critical Review

Dec 10, 2010

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.

—Sarah Jo

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332 Ratings

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Jul 20, 2006

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.

—CURTISLEE

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Apr 26, 2005

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!

—chellebelle

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Dec 05, 2011

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.

—bellepepper

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Apr 05, 2007

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 !

—Grumbleinmytummie

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Jul 30, 2005

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.

—QUASINAUGHT

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Mar 13, 2007

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.

—cookinme

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Nutrition

Calories
463 kcal
23%

Carbohydrates
42.3 g
14%

Cholesterol
88 mg
29%

Fat
22.2 g
34%

Fiber
5.2 g
21%

Protein
22.7 g
45%

Sodium
878 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Three Cheese Baked Pasta

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 463
Calories from Fat: 200

% Daily Value *
Total Fat 22.2g 34 %
Saturated Fat 11.1g 56 %
Cholesterol 88mg 29 %
Sodium 878mg 35 %
Potassium 665mg 19 %
Total Carbohydrates 42.3g 14 %
Dietary Fiber 5.2g 21 %
Protein 22.7g 45 %
** Sugars 12.7g
Vitamin A 21 %
Vitamin C 6 %
Calcium 42 %
Iron 31 %
Thiamin 37 %
Niacin 94 %
Vitamin B6 23 %
Magnesium 23 %
Folate 53 %

* 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.