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Ingredients
4 1/2 Cups uncooked Fusilli corkscrew pasta
1 1/2 Pounds ground beef
1 (14 oz) Jar spaghetti sauce
4 Ounces cream cheese, softened
1 (10 3/4 oz) Can cream of mushroom soup, undiluted
1 cup sour cream
1 cup shredded cheddar cheese
Instructions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce; set aside.
In a small bowl, beat cream cheese until smooth. Add soup and sour cream; beat until blended. Drain pasta.
Spoon half of the beef mixture into a greased 13" x 9" baking dish. Top with pasta, soup mixture and remaining beef mixture. Sprinkle with cheddar cheese. Bake, uncovered, at 350�F for 35 to 40 minutes or until heated through and cheese is melted.