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Recipe Layered Egg Noodle Bake (Pasta)

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Required Ingredients:

  • 1 (12 ounce) package egg noodles
  • 2 tablespoons olive oil
  • 2 cups fresh sliced mushrooms
  • 1/2 cup chopped green bell pepper
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound lean ground beef
  • 1 (28 ounce) can crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1/4 teaspoon chopped fresh parsley
  • 2 teaspoons Italian seasoning
  • 1 tablespoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 teaspoon white sugar
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) container sour cream
  • 1/2 cup chopped green onions
  • 1/2 cup grated Parmesan cheese
  • 1 pinch paprika

Preparing/Cooking:

  • In a large pot with boiling salted water cook egg noodles until al dente.
  • Drain.
  • In a large skillet over medium heat oil.
  • Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes.
  • Stir in ground beef and brown; drain excess grease.
  • Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar.
  • Cover and simmer for 30 minutes.
  • Stir occasionally.
  • In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
  • To assemble, in a greased 2 quart casserole dish layer egg noodles.
  • Spread tomato mixture over noodles, followed by the cream cheese mixture.
  • Sprinkle with remaining grated Parmesan cheese and paprika.
  • Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.
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