Baked Macaroni with Meat
Purchase a whole block of mozzarella cheese and shred it as needed. To keep cheese from drying out, rub the outside with vegetable oil before shredding. Wrap in plastic wrap, then foil; refrigerate.
1 lb ground beef
1/2 cup chopped onion
16 oz jar of spicy spaghetti sauce
4 oz mushroom pieces drained
6 oz elbow macaroni, divided
1 cup sour cream
4 oz provolone cheese, sliced
4 oz mozzarella cheese, shredded
Heat a large skillet over medium-high heat; add beef. Cook, stirring, until brown and crumbly, about 5 minutes; drain fat.
Add onion to skillet; cook for 2 minutes. Stir spaghetti sauce and mushrooms into skillet. Simmer, covered, for 5 minutes. Meanwhile, cook pasta according to package directions; drain.
Preheat oven to 350°F. Spray a baking dish with cooking spray. Layer half the pasta, half the sauce and half the sour cream in prepared baking dish. Layer provolone cheese over top.
Continue layering remaining pasta, sauce and sour cream. Top with mozzarella. Cover loosely with foil sprayed with cooking spray. Bake for 25 minutes; uncover. Bake for 5 minutes longer.
For quick freezing and thawing of ground beef, press the meat to about a 1-inch thickness and place between sheets of freezer paper. Wrap and freeze for up to 1 month.