Seashell Hot Dog Bake

Ingredients:

16 oz. dried medium shell macaroni
1 large onion, chopped (1 cup)
2 clove garlic, minced
2 tbsp butter
2 16oz. pkg. beef frankfurters, halved
Lengthwise and sliced*
2 cups purchased spaghetti sauce**
2 large tomato, chopped (2 cups)
2 4oz. can (drained weight) mushroom stems and pieces
Drained
2 8oz. carton dairy sour cream
3 oz. provolone cheese, shredded
3 oz. mozzarella cheese, shredded

Preparation:

Preheat oven to 350F. Prepare macaroni according to package directions; drain and set aside.
In a large skillet cook onion and garlic in hot butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned. Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat. Stir in sour cream and half of the cheeses. Stir mixture into the drained pasta. Spoon into a 2 quart casserole.
Cover and bake about 40 minutes or until hot. Uncover and sprinkle with remaining cheese. Bake uncovered, 5 minutes more until cheese melts.

Makes 8-10 servings.

*you can use any Italian sausage
**I used the new Bertolli Vineyard Fire Roasted Tomato with Cabernet Sauvignon


Number of Servings: 10

Recipe submitted by SparkPeople user VIRGEN410.