Emilie said she was a big fan so we had to try it...and if you ever have a need to get rid of extra hot dogs (i.e. your husband does the grocery shopping for the week and pulls out the "they were buy one, get one free" card), it's actually pretty tasty.
8 ounces medium pasta shells, uncooked
1 large onion, chopped
1 garlic clove, minced
1 tablespoon butter
1 (16 ounce) package hot dogs (halved lengthwise and sliced)
1 1/2 cups spaghetti sauce (we used spicy red pepper sauce to give it more flavor)
1 large tomato, chopped
1 (8 ounce) carton sour cream
2 ounces provolone cheese, shredded (1/2 cup)
2 ounces mozzarella cheese, shredded (1/2 cups)
Preheat oven to 350 degrees F.
Prepare macaroni according to package directions; drain and set aside.
Meanwhile, in a large skillet cook onion and garlic in hot butter over medium heat until nearly tender.
Stir in hotdogs and cook until lightly browned.
Stir in spaghetti sauce and tomato.
Bring to boiling. Remove from heat.
Stir in sour cream and half of the cheeses.
Stir mixture into drained pasta.
Spoon into 2-quart casserole.
Cover and bake about 30 minutes or until hot.
Uncover and sprinkle with remaining cheeses. Bake, uncovered, 5 minutes or until cheese melts.