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Ingredients
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1 pound uncooked pasta
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1 pound ground beef
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1 onion, chopped
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6 ½ cups tomato pasta sauce
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6 ounces provolone cheese, thinly sliced
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1 ½ cups sour cream
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6 ounces mozzarella cheese, shredded
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½ cup grated Parmesan cheese
Directions
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Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente. Drain.
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Meanwhile, cook ground meat and onion in a skillet over medium heat, stirring frequently, until meat is browned. Stir in pasta sauce, reduce heat, and simmer for 15 minutes.
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Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Layer the ingredients in the prepared baking dish as follows: half of the cooked pasta, all the provolone cheese, all the sour cream, half of the sauce mixture, remaining pasta, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese.
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Bake in preheated oven for 30 minutes, or until bubbly.
Nutrition Facts (per serving)
463 | Calories |
22g | Fat |
42g | Carbs |
23g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 463 | |
% Daily Value * | |
Total Fat 22g | 28% |
Saturated Fat 11g | 56% |
Cholesterol 88mg | 29% |
Sodium 878mg | 38% |
Total Carbohydrate 42g | 15% |
Dietary Fiber 5g | 19% |
Total Sugars 13g | |
Protein 23g | 45% |
Vitamin C 4mg | 4% |
Calcium 338mg | 26% |
Iron 3mg | 17% |
Potassium 665mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.