This pasta bake has a mix of three cheese: provolone, mozzarella and parmesan. It always gets rave reviews.
Very good. I used ground turkey instead of ground beef. I also used 8 oz each of the provolone & mozzarella cheeses, since that's the size package they came in. 1 1/2 cup sour cream equaled about a 16 oz container, and the 6 1/2 cups spaghetti sauce equaled about a regular (26-27 oz) size jar. Leftovers were great, too. - 06 Jan 2008 (Review from Allrecipes USA and Canada)
The key to this recipe is the sour cream. Whatever you do, don't leave it out and don't scrimp on it. Though it's only one ingredient of many, one can really taste the sour cream aura and it enhances, not overwhelms the other ingredients. To boot, it provides a creaminess that would otherwise not be there. I did not have provolone cheese, so I substituted what I had on hand, which was a combination of cheddar cheese and Monteray jack cheese. - 20 Jul 2006 (Review from Allrecipes USA and Canada)
This is a great recipe. Very satisfying comfort food. I like to stir in a package of thawed frozen chopped spinach into the ground beef and sauce mixture after it simmers. That way I don't feel guilty about serving this with no vegetables on the side! - 26 Apr 2005 (Review from Allrecipes USA and Canada)