INGREDIENTS
1 kilogram of ground beef
1 & 1/2 cup grated mozzarella cheese
1 chopped onion (medium size)
1 cup grated and divided parmesan cheese
1 cup ricotta cheese
1⁄2 cup sour cream
2 cups cheddar cheese
2 tablespoons minced fresh garlic
250 grams of tomato sauce
4 cups pasta (any kind of pasta you desire)
salt and pepper to taste
INSTRUCTIONS
-Grease a large cassrole with lightly butter.
-Cook the pasta as directed on package, drain and transfer to a bowl, toss with 2 tablespoons oil to prevent sticking then set aside.
-In a skillet, cook ground beef, onion and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through.
-Spread 1/2 meat sauce on bottom of cassrole.
-Spread 1/2 pasta on top of sauce.
-Top pasta with 1 cup cheddar cheese.
-Mix 1 cup ricotta cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
-Spread over 1 cup of mozzeralla cheese.
-Top with remaining tomato sauce, pasta and remaining cheddar cheese.
-Sprinkle with remaining 1/2 cup Parmesan cheese.
-Preheat the oven to 180°C degrees.
-Bake covered for about 20 minutes, uncover casserole and sprinkle with remaining grated mozzeralla cheese.
-Return to oven to bake for another 15 minutes, or until bubbly.
-Serve warm and enjoy.
1 kilogram of ground beef
1 & 1/2 cup grated mozzarella cheese
1 chopped onion (medium size)
1 cup grated and divided parmesan cheese
1 cup ricotta cheese
1⁄2 cup sour cream
2 cups cheddar cheese
2 tablespoons minced fresh garlic
250 grams of tomato sauce
4 cups pasta (any kind of pasta you desire)
salt and pepper to taste
INSTRUCTIONS
-Grease a large cassrole with lightly butter.
-Cook the pasta as directed on package, drain and transfer to a bowl, toss with 2 tablespoons oil to prevent sticking then set aside.
-In a skillet, cook ground beef, onion and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through.
-Spread 1/2 meat sauce on bottom of cassrole.
-Spread 1/2 pasta on top of sauce.
-Top pasta with 1 cup cheddar cheese.
-Mix 1 cup ricotta cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
-Spread over 1 cup of mozzeralla cheese.
-Top with remaining tomato sauce, pasta and remaining cheddar cheese.
-Sprinkle with remaining 1/2 cup Parmesan cheese.
-Preheat the oven to 180°C degrees.
-Bake covered for about 20 minutes, uncover casserole and sprinkle with remaining grated mozzeralla cheese.
-Return to oven to bake for another 15 minutes, or until bubbly.
-Serve warm and enjoy.
