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.
