Man it's another windy night here at Fort Belvoir and comfort food is all that the body needs. With the way I set my family menu up for the week is that Monday's are pasta nights and left overs get eaten for lunch through out the week. I love planning and new recipes. Speaking of which I will add a variation to this meal that I thought of. This could easily be made into a quick lasagna with a slight tweaking which I will give the variation to. Bon Appetite!
Gooseberry Patch Cookbook: Farmhouse Kitchen
Page: 124
1lb. lean ground beef
1lb. sweet Italian sweet sausage, ground
1 onion, chopped (I used garlic, we don't do onion) 2 26-1/2 oz. can spaghetti sauce
16 oz. pkg. ziti pasta, cooked
6 oz. pkg. sliced provolone cheese
1 cup sour cream
1-1/2 cup shredded mozzarella cheese
Garnish: Parmesan cheese
1.Brown beef, sausage, onion or garlic together in skillet; drain. Stir in sauce and reduce heat to low and simmer for 15 min.
2.Layer in a 13x9-in. baking pan sprayed with non-stick cooking spray as follows: Half the pasta, provolone cheese, sour cream, half the sauce mixture, remaining pasta, mozzarella cheese and remaining sauce mixture.
3.Top with parmesan cheese.
4.Cover and bake in a 350 degree oven for 30 min. or until hot, bubbly and cheeses are melted.
Variation: To make this like a lasagna: follow steps 1. In step two use low fat cottage cheese instead of sour cream, and follow the same layering technique. Top with shredded mozzarella cheese or five cheese blend. Cook for the same the amount of time and serve with a nice salad and garlic bread on the side.
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