Monday, November 1, 2010

Cheesy Pasta Lasagna

Using a different pasta then the usual lasagna noodles gives traditional lasagna a tantalizing twist and the kids love the shaped pasta!

Recipe from: Taste of Home-Everyday Light Meals


*1 pound lean ground beef
*2 medium onions, chopped
*1 garlic clove, minced
*1 can (14oz) diced tomatoes
*1 jar (14oz) meatless spaghetti sauce
*1 can (4oz) mushrooms, undrained --I used 1/2 carton of fresh mushrooms
*8oz uncooked pasta (any type)
*2 cups reduced-fat sour cream
*11 slices reduced-fat provolone cheese
*1 cup shredded part-skim mozzarella cheese


1. In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.  Stir in the tomatoes, spaghetti sauce and mushrooms.  Bring to a boil.  Reduce heat; simmer, uncovered, for 20 minutes.  Meanwhile, cook pasta according to package directions; drain.

2. Place half of the pasta in an ungreased 13in x 9 in baking dish.  Top with half of the meat sauce, sour cream and provolone cheese.  Repeat layers.  Sprinkle with mozzarella cheese.

3. Cover and bake at 350 degrees for 35-40 minutes longer or until the cheese begins to brown.  Let stand for 10 minutes before cutting.


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