1/2 cup chopped onion
1 (16 oz.) jar spicy spaghetti sauce
1 (4 oz.) can mushroom pieces, drained
6 oz. elbow macaroni, divided
1 cup sour cream, divided
4 oz. provolone cheese, sliced
4 oz. mozzarella cheese, shredded
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| MEATY MACARONI BAKE | ||
| Yields 6 | ||
| 1 lb. ground beef 1/2 cup chopped onion 1 (16 oz.) jar spicy spaghetti sauce 1 (4 oz.) can mushroom pieces, drained 6 oz. elbow macaroni, divided 1 cup sour cream, divided 4 oz. provolone cheese, sliced 4 oz. mozzarella cheese, shredded |
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| Heat a large skillet over medium-high heat; add beef. Cook, stirring, until brown and crumbly; about 5 minutes; drain fat. Add onion to skillet; cook for 2 minutes. Stir spaghetti sauce and mushrooms into skillet. Simmer, covered, for 5 minutes. Meanwhile, cook pasta according to pkg. directions; drain. Preheat oven to 350. Spray a baking dish with cooking spray. Layer half the pasta, half the sauce and half of the sour cream in prepared baking dish. Layer provolone cheese over top. Continue layering remaining pasta, sauce, and sour cream. Top with mozzarella. Cover loosely with foil sprayed with cooking spray. Bake for 25 minutes; uncover. Bake for 5 minutes longer. | ||