Cheese and Pasta in a Pot


"A great no-fuss meal that uses ingredients you have in your cupboard."


1 h 30 m servings 910 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 910 kcal
  • 46%
  • Fat:
  • 57.3 g
  • 88%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 154 mg
  • 51%
  • Sodium:
  • 1048 mg
  • 42%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown and crumbled. Drain, excess fat, and set aside.
  3. Heat oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in garlic, and cook for 30 seconds. Add cooked beef, tomatoes, spaghetti sauce and mushrooms; bring to a boil. Reduce heat, and simmer 20 minutes.
  4. In a 9x13 inch casserole dish, layer 1/2 of the pasta, 1/2 of the meat sauce, 1/2 of the sour cream and 1/2 of the shredded cheese. Repeat layers.
  5. Cover, and bake in preheated oven for 45 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 35 Ratings


This was really good! But I changed several things and I liked it allot so I'm going to list what I did for 2 reasons: So you can see what I did and I want to remember this when I go to make thi...

This recipe goes into my "comfort foods" list! Makes a huge batch...the leftovers were almost better than the first time around! I am going to try this recipe again soon and add some zucchini ...

my mom makes a similar recipe except she adds chopped pepperoni to the ground beef and uses provolone or mozzarella in place of the jack cheese. those changes add more flavor to the meat and le...

We thought this was pretty good. I decided to make it easier on myself and just brown the ground beef, onions and mushrooms all together in a Dutch oven (which meant I could skip the oil). I u...

Potential. I did as other suggested, and cut back on the sour cream and used mozz cheese. It tasted like a boring lasagna. I will make again, but next time I will follow the recipe exactly. I m...

My whole family loved this recipe. Everyone had second helpings even my son who had already eaten. It even made enough for a couple lunches the next day. The only changes I made were to cook ...

accidently left out the sour cream, but was still awesome!...kinda like goulash in a pan!

I really liked this one, but it has some of my favorites in it....mushrooms and sour cream....YUM!

This was a very time and kid friendly meal to put together. Nice and comforting on a cold night!