Wednesday, December 19, 2007

Main Dish-Company Beef & Pasta

I wanted to share another recipe from a make and take meal put together. This is one of the meals that I put together and popped in the freezer when I got home for a later meal. Now when I make it, I divide it into smaller portions, freeze, and have it several times which helps after a busy day.
2 lbs. lean, ground beef
2 onions, chopped
1 green bell pepper, chopped
3/4 tsp. garlic powder
1 (15 oz.) can Italian stewed tomatoes
1 (4 oz) can sliced mushrooms, drained
1 ( 8 oz.) pkg. Rotini pasta, divided
1-1/2 pints sour cream, divided
1 ( 8 oz.) pkg. sliced provolone cheese
1 ( 8 oz) pkg. shredded mozzarella cheese
In deep skillet or kettle, brown and cook beef, stirring often to break up pieces. Drain off excess fat. Add onions, bell pepper, garlic powder, spaghetti sauce, stewed tomatoes and mushrooms and mix well. Simmer 20 minutes. Cook rotini according to package directions and drain. Pour half the rotini into buttered deep 11x14" baking dish. Cover with half the meat-tomato mixture and half the sour cream. Top with slices of provolone cheese. Repeat process once more ending with mozzarella cheese. Cover and bake at 325 degrees for 35 minutes. Remove cover and continue baking another 10-15 minutes or until mozzarella cheese melts.

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