Sunday, June 29, 2014

Baked Pasta

This recipe makes two deep 8x11 (disposable foil) pans - one for dinner and one for the freezer.  You could also make a single pan, but it would need to be an extra deep 9x13 or a 10x15.

16 ounces fusilli pasta (or any bite size pasta)
2 pounds ground beef
1 onion, diced
1 teaspoon garlic powder
1 teaspoon black pepper
2 jars pasta sauce (I used Aldi's Simply Nature brand - one Traditional and one Tomato and Basil)
2 small zucchini, diced
12 slices provolone cheese
1-2 cups shredded mozzarella cheese
1 1/2 cups sour cream
Parmesan cheese

Preheat oven to 350.  Spray two 8x11 pans with cooking spray.

Brown ground beef with onion, garlic powder, and pepper.  Drain grease.  Add jars of sauce and zucchini.  Simmer while pasta is boiling.

Boil pasta according to package directions in lightly salted water to just al dente.

In each pan:  layer pasta, meat sauce, 6 slices of provolone, sour cream (spread on provolone), pasta, meat sauce, mozzarella.  Top with parmesan.

Bake at 350 for 30 minutes, or until sauce bubbles and cheese is melted.  Serve with green salad.

For the frozen pan, thaw in refrigerator for 24 hours before baking as normal.  Check with meat thermometer to be sure it is heated through.

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