CHEESY SHELL LASAGNA

By BobD

Ingredients

• 12 SERVINGS
• 1 1/2 pounds lean ground beef
• 2 medium onions, chopped
• 1 garlic clove, minced
• 1 can (14 1/2 ounces) stewed tomatoes, cut up
• 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

Details

Servings 12
Adapted from cooking.com

Preparation

Step 1

In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; 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. x 2-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 degrees F for 35-40 minutes.

Uncover; bake 10 minutes longer or until the cheese begins to brown.

Let stand for 10 minutes before cutting.