Today’s Goode & Gooseberry Patch Project Recipe is Layered Cheesy Pasta Bake.
This makes a HUGE batch of this ooey gooey cheesy yumminess…just sayin.
Next time I will either make this into three batches and freeze two or at least cut the recipe in half… Truth be told, right now I have Layered Cheesy Pasta Bake running out my ears!
However, if you have a massive amount of mouths to feed at any given time, this might be a GOODe meal to throw together. It was easy peasy.
Start by boiling up a box of macaroni. I heart Ronzoni Smart Taste. Love that it has lots of fiber, yet tastes like white pasta vs. wheat pasta.
I cooked the box up in two batches in my micro-cooker aka my new best friend.
Meanwhile I took the opportunity to cook up a bunch of my Seasoned Ground Beef (1 Onion, 2 Cloves Garlic to every pound of extra lean ground beef) and then pulled out 1 1/2 lbs for this recipe and froze up the rest.
I then added a jar of my canned tomatoes (you can use a 14 oz can of stewed tomatoes if you’d like)
2 cans of drained mushrooms
And one jar of spaghetti sauce (14-16 oz)
Simmer it up for about 15 minutes
Now since I love, love, LOVE the fact that I can pop my new stainless steel pots and pans in the oven, I decided to bake this casserole up in my already used skillet. I poured the meat sauce into a mixing bowl and got down to layering business… half of the macaroni first.
Then half of the sauce
Then 1 Cup Sour Cream… oh how I love to dollup me some daisy 😉
Now 2 Cups Monterey Jack… say CHEESE!
Now repeat… and I do mean everything…
Now bake covered at 350 for 45 minutes
Oh. My. GOOEYness.
We gobbled this up with those yummy Parm Bread Sticks the other night.
Tools Used in This Recipe:
Gooseberry Patch’s Mom’s Favorite Recipes Cookbook
Pampered Chef Large Micro-Cooker
Cuisinart MultiClad Pro 5 1/2 Quart Saute Pan
Pyrex 2 1/2 Quart and 2 Quart Mixing Bowls
Chef’n Switchit All Purpose Scraper