Ingredients
2-1/2 cups uncooked medium shell pasta2 pounds ground beef2 medium onions, chopped1 jar (14 ounces) spaghetti sauce1 can (14-1/2 ounces) stewed tomatoes, undrained and finely chopped1 jar (4-1/2 ounces) sliced mushrooms, drained1 garlic clove, minced1 teaspoon salt1/2 teaspoon pepper2 cups sour cream1 package (6 ounces) sliced provolone cheese1 cup shredded part-skim mozzarella cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onions over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, tomatoes, mushrooms, garlic, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Drain pasta; place half in a greased 3-qt. baking dish. Top with half of the beef mixture. Layer with sour cream and provolone cheese. Top with remaining pasta and beef mixture. Sprinkle with mozzarella cheese.
Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.
