Layered Shell Casserole

Method

Directions

1. 1

   Preheat oven to 350 degrees F. Grease a 2-quart casserole; set aside. Cook shells per package directions to al dente.

2. 2

   Drain and set aside. In a large skillet, cook meat over medium heat until nicely brown. Drain off fat if needed.

3. 3

   Then add the tomato sauce, basil, sugar, garlic salt, and pepper. Bring to a boil. Immediately reduce heat and simmer, uncovered, for five minutes.

4. 4

   Meanwhile, in a medium size mixing bowl, beat together the sour cream and cream cheese using an electric mixer.

5. 5

   Beat on medium speed until smooth. Stir in the milk and onion until creamy. In the prepared casserole, layer half the shells, half the meat mixture, half the cream cheese mixture, and all the spinach.

6. 6

   Top with the remaining shells and meat mixture. (Reserve, cover, and chill the remaining cream cheese mixture until needed later.)

7. 7

   Cover casserole with nonstick foil. Bake at 350 degrees F. for 45 minutes or until heated through.

8. 8

   Remove casserole from oven. Spread the remaining cream cheese mixture over top. Sprinkle with cheddar cheese.

9. 9

   Return casserole to oven. Bake, uncovered, for about 10 minutes, until the cheese is melted.

10. 10

    Serve hot. For a similar tasty tomato-based casserole recipe, enjoy our recipe for spaghetti casserole.