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Beefy Creamy pasta Bake (1/4/2008)

Beefy Creamy Pasta Bake

2 pounds ground beef
2 garlic cloves, minced
2 cans (15 oz. Each) tomato sauce
salt & pepper
¾ tsp. Thyme
¾ tsp. Marjoram
3 cups macaroni or other small pasta (I used bowtie)
1 pkg. (8 oz.) cream cheese, softened
2 cups sour cream or plain yogurt
½ cup chopped green onions
2 cups shredded cheddar cheese

Cook and drain pasta according to package directions.

While water is heating, in a large skillet, combine beef and garlic. Cook until no longer pink. Drain off excess fat. Add tomato sauce, salt, pepper, thyme and marjoram. Bring to boil, reduce heat and simmer for 15-20 minutes.

Spread pasta in the bottom of large casserole dish (3-4 quart). Top with the meat sauce.

In a medium bowl, mix the softened cream cheese and sour cream or yogurt. Blend until smooth. Stir in green onions. Layer over meat sauce. Top with shredded cheese.

Bake at 350-degrees fro 35-40 minutes, or until casserole is heated through.

(you can easily soften the cream cheese by unwrapping it from foil and placing in a microwave safe bowl, and heat on high for 30-45 seconds.)

This week's recommended wine from Van's Liquor Store in East Dubuque-Alba Roble'

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