Pasta Al Forno with Sour Cream
There are two foolproof dishes that can use basically whatever protein and vegetables you have on hand: an Asian stir-fry and a pasta casserole. I make a lot of both of these for the simple reason that I hate food waste and want to use up what I have on hand. In this case, I needed some sour cream for something else so had about about a cup of it left that I knew I wasn’t going to use, and decided to mix it into the sauce for this baked pasta dish. Turns out that was brilliant, as the sour cream added a depth of flavor and a subtle tang that was really, really good. The recipe below is just a guideline, so mix it up with what you have on hand. You can omit the meat and add more veggies if you’d like. Just don’t skip the sour cream!
- 4 cups sautéed vegetables of choice
- 1 pound cooked meat of choice (ground beef, chicken, etc.)
- 1 cup marinara sauce
- 1 cup sour cream
- 8 ounces cooked short pasta
- 2 cups grated mozzarella
- Combine all ingredients except the cheese and pour into a greased 9 x 13 baking dish. Top with the cheese, cover with foil, and bake until bubbly, about 45 minutes.
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