Italian Noodle Bake

 

There are days when I’m not particularly interested in cooking, so I figure that if I’m going to put forth the effort, I’m going to cook for the masses. By masses I mean that I’m going to make enough to provide me with not only the day’s meal, but tomorrow’s as well, in addition to having leftovers to freeze for the winter. This is a good one. It also goes together in about 30 minutes if you are wise with your time. Get your water boiling while you brown your ground beef, and while the beef is simmering, beat together your soft cheeses. It’s good with a side salad, and a crusty roll. Hearty and satisfying for the men in your life, the kids will love it, and you will love the ease.Italian Noodle Bake

1 lb. ground chuck

1/8 t. Montreal Steak Seasoning

1 t. garlic salt

¼ t. Italian seasoning

1 24-oz. jar pasta sauce, any flavor

1 large Melissa’s shallot, chopped

½ c. sliced black olives

1 12-oz. pkg. medium egg noodles, prepared according to pkg. directions

1 8-oz. container sour cream

1 8-oz. container ricotta

3 oz. cream cheese, room temperature

1 16-oz. pkg. shredded mozzarella

  Preheat oven to 350°F. Spray a 9×13 inch casserole dish with PAM; set aside.

Brown ground chuck; add garlic salt and Italian seasoning. Drain meat, return to pan. Stir in spaghetti sauce, shallot, and olives, and simmer 10 minutes.

In a medium bowl combine sour cream, cream cheese, onion, and black olives; mix well.

In prepared baking dish, arrange half of the noodles, followed by the meat mixture, followed by the sour cream mixture, and finally by the remaining noodles. Top with cheese and bake 25 minutes.

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