Cheese and Pasta in a Pot (Slow Cooker)

By McLean

Ingredients

• 2 lbs. ground beef
• 1 tablespoon oil
• 2 medium onions, chopped
• 1 garlic clove, minced
• 1 (14 oz.) jar spaghetti sauce
• 1 (16 oz.) can stewed tomatoes
• 1 (4 oz.) can sliced mushrooms
• 1 (8 oz.) package dry shell macaroni, cooked al dente
• 1-1/2 pints sour cream
• 1/2 lb. provolone, sliced
• 1/2 lb. mozzarella cheese, sliced or shredded

Preparation

Step 1

Brown ground beef in skillet. Drain all but 2 tablespoons drippings.

Add onions, garlic, spaghetti sauce, stewed to tomatoes, 2 beef flavor packets, Lawry's to taste, and untrained mushrooms to drippings. Mix well. Simmer 20 minutes or until onions are soft.

Pour half the macaroni into slow cooker. Cover with half the tomato/meat mixture. Spread half the sour cream over sauce. Top with provolone cheese. Repeat, ending with mozzarella cheese.

Cover and cook on high for 2 hour or low for 3 hours.