Meals from the Mitten: Sour Cream Pasta Bake

For more recipes from Meals from the Mitten author, Gina Ferwerda, click here.A66694 Ad0f6163ff1049b698a229040641e7cc Mv2

Sour Cream Pasta Bake

  • 1 1/2 pounds ground beef
  • 2 teaspoons garlic and onion seasoning
  • 2 teaspoons house seasoning
  • 1 jar marinara sauce
  • 3/4 cup parmesan cheese, divided use
  • 12 ounces extra wide egg noodles, cooked and drained (or your favorite pasta)
  • 8 ounces cream cheese, softened
  • 12 ounces sour cream
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese (or mozzarella)

Garnish

  • Fresh dill or parsley

Directions

  1. Preheat oven to 350 degrees.
  2. Add beef to a large skillet. Brown beef over medium-high heat for 5-7 minutes. Drain any excess grease. Add the seasonings, marinara and 1/4 cup parmesan.
  3. Add cream cheese, sour cream, Italian seasoning, dill, salt, pepper and 1/4 cup of parmesan cheese to a mixing bowl. Mix thoroughly to combine and set aside. (You’ll need a few cups of a creamy mixture, this can also include cottage cheese or ricotta. Use whatever you have on hand.)
  4. To assemble, spray a 9-by-13 casserole dish with a non-stick cooking spray. Add the meat mixture to the bottom of the dish. Next, dollop on the creamy mixture over the meat and spread evenly. Then add the egg noodles and top with the cheddar cheese and remaining parmesan. Bake for 30 minutes, or until the cheese is thoroughly melted.
  5. Top with some fresh dill or parsley and serve warm.
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