Cheesy Goodness Pasta with Meat Sauce

Slightly modified from The Pioneer Woman’s Skillet Lasagna

6-8 servings

12 oz fettuccini, broken into thirds
1 tablespoon olive oil
1 lb ground chuck (Anna and I like half beef and half sausage)
1 large onion, diced small and sauteed
12 oz mushrooms, sliced and sauteed
1 jar spaghetti sauce (or 3 cups homemade)
1 teaspoon salt
1/2 teaspoon garlic powder
1 heaping teaspoon Italian seasoning
8 oz shredded fresh mozzarella
1/2 cup sour cream, at room temperature
optional:  ricotta or parmesan for serving

Boil pasta in large pot of salted water until al dente, drain.  In large skillet, brown and crumble ground chuck until fully cooked, drain fat from pan.  Stir in the sauteed mushrooms and onions. Pour on jar of sauce, salt, garlic powder and Italian seasonings and simmer for 15 minutes on low heat.  Add cheese, sour cream and pasta. Stir over low heat until cheese is melted and all ingredients are combined.  Taste and add salt and pepper, if necessary.  Serve with parmesan or ricotta, if desired.

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Published in: on January 14, 2016 at 7:15 pm  Leave a Comment  

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