Mr. Retired was in charge of meals this past December while my finger was healing. He adapted this recipe from a magazine I had picked up. I made it the other day, following his directions, and it was just as good as when he made it. Enjoy!
Beef and Spirals (adapted from Taste of Home Casseroles, 2004)
1 C uncooked spiral pasta
1 lb ground meat (beef or turkey)
1 med. onion, chopped
1 med. green pepper, chopped
2 cloves garlic, minced
13-oz spaghetti sauce
6 med. mushrooms, sliced
1/4 C sour cream
1/4 lb. cheddar cheese, grated
4 oz. mozzarella cheese, grated
Cook pasta to al dente stage, drain and set aside. In skillet brown meat, add onions, green pepper, garlic, and mushrooms. Cook until onions are translucent. Add spaghetti sauce and bring to a low boil. Reduce heat, cover and simmer for 20 minutes.
Preheat oven to 350 degrees. Grease a 1-1/2 qt. baking dish. Add in half the meat sauce, half the pasta, add half of remaining meat sauce, spread sour cream on top, add cheddar cheese, balance of pasta and balance of sauce. Sprinkle mozzarella cheese over top.
Cover and bake for 30 min. Remove cover and bake an additional 10 min. until bubbly and top is browned.
Serves 4-5. Leftovers (if there are any) reheat well.
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