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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This looks very kid friendly, from August BHG 2007. Ingredients:
8 ounces medium pasta shells, uncooked |
1 large onion, chopped |
1 garlic clove, minced |
1 tablespoon butter |
1 (16 ounce) package hot dogs (halved lengthwise and sliced) |
1 1/2 cups spaghetti sauce |
1 large tomato, chopped |
1 (8 ounce) carton sour cream |
2 ounces provolone cheese, shredded (1/2 cup) |
2 ounces mozzarella cheese, shredded (1/2 cups) |
Directions:
1. Preheat oven to 350 degrees F.
2. Prepare macaroni according to package directions; drain and set aside.
3. Meanwhile, in a large skillet cook onion and garlic in hot butter over medium heat until nearly tender.
4. Stir in hotdogs and cook until lightly browned.
5. Stir in spaghetti sauce and tomato.
6. Bring to boiling. Remove from heat.
7. Stir in sour cream and half of the cheeses.
8. Stir mixture into drained pasta.
9. Spoon into 2-quart casserole.
10. Cover and bake about 30 minutes or until hot.
11. Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes or until cheese melts.
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