Recipe by mailbelle
No boiling the pasta---just mix everything together and bake! This recipe is from "Pop It, Stir It, Fix It, Serve It," by the author of "The Can Opener Gourmet," Laura Karr.
Top Review by Cocojane
My husband and I loved this! I was out of Mozerella, so I substituted cheddar and it still tasted yummy. The only problem I had was in reheating the leftovers. I nuked part of what we had remaining and that dried it out. I then took the rest and heated that in a saucepan with a little V-8 and that helped restore some of the nice creamy texture that made it so wonderful right out of the oven. Maybe the substitution of cheeses was the problem. Nevertheless, I will make this again. We may just have to eat the whole pan the first night!
- 1 (26 ounce) jar spaghetti sauce
- 1 (16 ounce) containersour sour cream
- 1 (14 ounce) can beef broth
- 1 cup shredded mozzarella cheese or 1 cup monterey jack cheese
- 1 cup shredded real parmesan cheese (not the powdered kind)
- 16 ounces ziti pasta (or other tube pasta, such as small macaroni)
Directions See How It's Made
- Preheat the oven to 400 degrees.
- In a large mixing bowl, combine the spaghetti sauce with the sour cream.
- Stir in the broth.
- Add 1/2 cup of mozzarella or Jack cheese and 1/2 cup Parmesan cheese.
- Stir in the pasta and blend well. Pour into a 9 x 13-inch baking dish, cover with foil, and bake for 1 hour.
- Remove the baking dish from the oven, uncover (carefully - watch out for very hot steam), and sprinkle with the remaining cheeses.
- Return the dish to the oven without a cover and bake for 10 more minutes, or until the cheese is melted.