October 2007 Casserole for the Community Kitchen

CHEESY BEEF AND PASTA

1 lb. ground beef, turkey or soy crumbles

1 4-oz. can sliced mushrooms, drained

1 medium onion, chopped

1 green pepper, chopped

8 oz. rotini pasta

16 oz. sour cream

½ t. garlic powder or 2 t. minced garlic

8 oz. sliced provolone cheese

8 oz. shredded mozzarella cheese

1 14-oz. jar spaghetti sauce

1 15-oz. can Italian diced tomatoes

Brown meat in large skillet. Add onion and green pepper and cook until softened. (Add soy crumbles.) Stir in garlic powder, spaghetti sauce, tomatoes, and mushrooms. Meanwhile, cook pasta according to package instructions and drain. Spray aluminum pan with non-stick spray. Put half the pasta into pan. Cover with half the meat-tomato mixture and half the sour cream. Top with slices of provolone. Repeat with the remainder of the meat-tomato mixture and sour cream, then top with mozzarella. Cover with aluminum foil. Write the recipe name on the foil. FREEZE.

© 2003, Saint Philip's Episcopal Church
Mailing Address: P.O. Box 218, Durham, NC 27702
Telephone 919-682-5708, Fax 919-683-1857

Webmasters: Jack Mitchell, David Smith