Cheese and Pasta in a Pot

Cathy Boshart Lebanon, PA

Prep. Time: 35–40 Minutes
Cooking Time: 2–3 Hours


  • 2 lbs. ground beef
  • 1 Tbsp. oil
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 14-oz. jar spaghetti sauce
  • 16-oz. can stewed tomatoes
  • 4-oz. can sliced mushrooms, undrained
  • 8 ozs. dry shell macaroni, cooked al dente
  • pints sour cream
  • ½ lb. provolone cheese, sliced
  • ½ lb. mozzarella cheese, thinly sliced or shredded

Ideal Slow Cooker Size: 5-Quart


  1. Brown ground beef in oil in skillet. Drain off all but 2 Tbsp. drippings.
  2. Add onions, garlic, spaghetti sauce, stewed tomatoes, and undrained mushrooms to drippings. Mix well. Simmer 20 minutes, or until onions are soft.
  3. Pour half of macaroni into slow cooker. Cover with half the tomato/meat sauce. Spread half the sour cream over sauce. Top with provolone cheese. Repeat, ending with mozzarella cheese.
  4. Cover. Cook on High 2 hours, or on Low 3 hours.