Your family will devour this extra-creamy, extra-rich, comfort-food pasta casserole with glee!
(serves 8)
1 T. plus 1 t. kosher* salt
1 pkg. (16 oz.) elbow macaroni
2 lbs. ground beef
1 large sweet* onion, chopped
2 cans (8 oz. each) tomato sauce
1/8 t. freshly ground pepper
1 cup ricotta cheese
1/4 cup sour cream
1/3 cup chopped red bell pepper
1/3 cup chopped scallions
1/2 cup shredded sharp* Cheddar cheese
1/4 cup shredded mozzarella
Preheat oven to 340. Bring a large pot of water to a boil. Add 1 T. salt and macaroni; cook until tender, but still firm to the bite, 7-8 min. Drain well. Heat a large skillet over med.-high heat. Add beef and onion; cook stirring, until beef is browned. Drain fat from skillet; stir in tomato sauce, ground pepper, and remaining 1 t. salt. Bring to a simmer over low heat while preparing the remaining ingredients. Combine ricotta, sour cream, bell pepper, and scallions. Spread half of macaroni in the bottom of a 13x9" baking dish. Top with ricotta mixture, then remaining macaroni. pour meat mixture over top . Sprinkle with Cheddar and mozzarella. Bake 20-25 min. or until the cheese is melted, bubbly, and lightly browned. I would serve an iceberg wedge salad with a zesty Italian dressing*, and warm Texas toast* to accompany.
"Follow your bliss and don't be afraid, doors will open where you didn't know they were going to be."
Have FUN today!!
Love,
MM
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