Pasta in the Pot

By dmscott52

Can be made 2 days ahead (do not cook beforehand). Makes a lot, good for parties/buffets.

Ingredients

• 2 pounds lean ground beef
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1-14 ounce jar of spaghetti sauce
• 1 can (1 pound) stewed tomatoes
• 1 can (3 ounces) mushrooms, undrained
• 8 ounces shell macaroni
• 1-1/2 pint sour cream
• 1/2 pound sliced provolone cheese
• 1/2 pound sliced mozzarella cheese

Preparation

Step 1

Brown beef in oil in a deep skillet. Drain off fat.
Add onion, garlic, spaghetti sauce, tomatoes, and mushrooms; mix well.
Simmer 20 minutes.
Cook shells according to package directions. Drain and rinse with cold water.
Place 1/2 of the shells in a deep casserole dish or lasagne dish. Layer with 1/2 sauce, 1/2 sour cream and provolone cheese. Repeat, ending with slices of mozzarella.
Cover and bake at 350 degrees for 35-40 minutes.**
Remove cover and bake until cheese topping melts or browns.

**Cook longer if made ahead and chilled in refrierator