Cheesy Shell Lasagna

Photo by Bill C.
Adapted from tasteofhome.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1-1/2

    pounds ground beef

  • 2

    medium onions, chopped

  • 1

    garlic clove, minced

  • 1

    can (14-1/2 ounces) diced tomatoes, undrained

  • 1

    jar (14 ounces) meatless spaghetti sauce

  • 1

    can (4 ounces) mushroom stems and pieces, undrained

  • 8

    ounces uncooked small shell pasta

  • 2

    cups (16 ounces) reduced-fat sour cream

  • 11

    slices (8 ounces) reduced-fat provolone cheese

  • 1

    cup (4 ounces) shredded part-skim mozzarella cheese

Directions

In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Meanwhile, cook pasta according to package directions; drain. Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese. Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting. Yield: 12 servings.

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