- 1 lb. of hamburger
- 1 jar of favorite spaghetti sauce (I prefer Rao’s or Prego)
- 1 medium onion diced
- 1 tablespoon Italian seasoning
- 2 cloves garlic, minced
- 1 cup red wine
- 1/2 lb. of medium shell pasta (or elbow, penne)
- 1– 16 oz. tub of sour cream
- 1/2 lb. of sliced provolone cheese
- 1/2 lb. of shredded mozzarella
- Add 6-8 cups of water in a large pot and bring to a boil.
- In a skillet, brown the ground beef and onions together. Drain the fat if needed.
- Pour red sauce into the skillet with the ground beef and onions.
- Using a Microplane, grate the garlic over the skillet.
- Stir in Italian seasoning and red wine.
- Allow this to simmer for 20 minutes (or while your pasta boils!).
- While the sauce is simmering, boil your pasta to just below al dente. (Preheat the oven now too! 350˚)
- Once the pasta is cooked, drain really well.
- While your pasta drains, get out the provolone and mozzarella cheese, and sour cream.
- In your greased baking dish, add half the noodles.
- Top the noodles with half the red sauce.
- Top with provolone cheese slices.
- Spread sour cream over the provolone cheese.
- Pour the rest of the noodles on top of the sour cream.
- Top with red sauce.
- Sprinkle mozzarella on top.
- Cover with foil or a lid, and bake for 25-35 minutes at 350˚.
- During the last 5-8 minutes, remove the top and allow the cheese to brown and bubble. (You may need to crank your broiler on for a couple of minutes!)
- Allow this to sit on the counter for 15 minutes before scooping and serving!
Keywords: cheese and pasta in a pot