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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 1 |
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Ingredients:
1 (8-ounce) package wide egg noodles |
1 pound lean ground beef |
6 green onions, sliced |
2 large garlic cloves, minced |
3/4 teaspoon salt, divided |
1 (26-ounce) jar tomato-basil pasta sauce |
1/8 teaspoon pepper |
1 (8-ounce) package fresh mascarpone cheese |
1 cup sour cream |
1/4 cup shredded parmesan cheese |
Directions:
1. Prepare egg noodles according to package directions. Drain noodles, and set aside.
2. Cook ground beef, green onions, garlic, and 1/2 teaspoon salt in a large nonstick skillet over medium-high heat, stirring 10 minutes or until it crumbles and is no longer pink. Drain well.
3. Stir in tomato-basil pasta sauce and pepper. Cover, reduce heat, and simmer 20 minutes.
4. Stir together egg noodles, mascarpone cheese, 1 cup sour cream, and remaining 1/4 teaspoon salt until blended.
5. Layer half each of egg noodle mixture and ground beef mixture in a lightly greased 2-quart baking dish. Repeat layers.
6. Bake at 350° for 25 minutes. Remove from oven; sprinkle evenly with Parmesan cheese, and bake 5 more minutes.
7. Let stand 10 minutes before serving.
8. *1 (8-ounce) package cream cheese may be substituted for fresh mascarpone cheese.
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