- 12 ounces mostaccioli pasta
- cooking spray
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 1 teaspoon minced garlic
- 38 ounces pasta sauce
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pinch garlic salt, or to taste
- 8 ounces sour cream
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container ricotta cheese
- 1 1/2 cups shredded Cheddar cheese
- Bring a large pot of lightly salted water to a boil; add mostaccioli and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C). Coat the inside of a 9x13-inch baking dish with cooking spray.
- Heat a large, deep skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix pasta sauce, Italian seasoning, cumin, salt, black pepper, and garlic salt into ground beef mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 20 minutes.
- Stir sour cream, cream cheese, and ricotta cheese together in a bowl until smooth. Stir cheese mixture and pasta together in a bowl until evenly coated; spread into the prepared baking dish. Spoon pasta sauce mixture over pasta mixture. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and sprinkle Cheddar cheese over pasta sauce. Bake until cheese is bubbling, about 20 minutes more.
04/16/2018
recipepes.com
Baked Pasta Casserole, recipe
PT15M
PT1H
5
455 calories
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