I love this creamy Italian dish. There have been times I have skipped the sour cream, added more cottage cheese, as well as other cheeses into the mix, like mozzerella or parmesan. Whatever you do with it, it will taste fantastic. Don't be afraid to make the Italian sauce from scratch. You won't be sorry, it's pretty quick!
8 0z. package elbow maccaroni (1.6 cups dried noodles)
1 cup sour cream
1 cup cottage cheese
1 lb. ground beef, browned; drain fat
1 cup cheddar cheese, grated.
In medium sauce pan, cook noodles in boiling water til just tender. Drain and rinse. In same pan, stir together noodles, cottage cheese and sour cream. Let rest.
Italian Sauce:
1/4 cup olive oil
1/2 cup chopped onion
3 cloves garlic minced
1 quart bottle (or equivalent) tomatoes, blended
1 teaspoons dried basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/2 teaspoon salt
2 Tablespoons brown sugar
In medium sauce pan, saute onions over medium low heat until tender in olive oil. Add minced garlic and saute briefly before adding blended tomatoes. Add seasonings and simmer on medium low until sauce is reduced by 1/2 to 2/3, and nicely thickened. Taste, add a little more brown sugar if needed. Add browned beef to sauce. In large deep casserole, make two layers of noodles, sauce, then cheese. Cover with foil. Heat through for at least 30 minutes at 375 degrees.