Description
The most delicious, decadent layered pasta casserole. With layers of old fashioned wide egg noodles, beefy roasted garlic sauce, cream cheese, mozzarella and more you’re going to be asking for “more please!”
Ingredients
Scale
Noodles:
- 8 ounces old fashioned wide egg noodles
- 2 Tbsp butter
- 1/2 tsp garlic salt
- Pinch of coarse black pepper
Beef:
- 1 pound lean ground beef
- 2 Tbsp dry onion
- 1/2 tsp Lawry's seasoned salt
- 1 (25 oz) jar Mezzetta roasted garlic sauce
Creamy layer:
- 1/4 cup sour cream
- 1/4 cup cottage cheese
- 1 (7 oz) package Tillamook chive and onion cream cheese
Cheese:
- 1 cup shredded whole milk mozzarella cheese
- 1/3 cup shredded parmesan cheese
Instructions
- Preheat oven to 350 degrees F.
- Boil noodles according to package directions. (I used my Instant Pot to boil them by adding in 2 ¼ cups of broth and the 8 ounces of noodles, then I pressure cooked for 4 minutes).
- Drain noodles and stir in the butter, garlic salt and pepper.
- While noodles are cooking heat a pan over medium high heat and add in the ground beef. Break up the beef. Stir in the onions. Brown for 5 minutes, or until no pink remains. Drain off excess grease. Stir in the seasoned salt. Turn off the heat. Stir in the roasted garlic sauce.
- In a small bowl whisk together the sour cream, cottage cheese and cream cheese until smooth and creamy.
- In a 9×13 inch baking dish layer the noodles, then the creamy mixture and finally the meat sauce.
- Bake for 30 minutes. Sprinkle the cheeses on top and bake for 5 more minutes.
- Let sit for 5 minutes and then serve. Top with some fresh basil.
- Category: Beef
- Method: Stove and Oven