4/5
(1 Votes)
Ingredients
- 1 1/2 # lean ground beef
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 can (14 oz.) stewed tomatoes, cut up
- 1 jar (14 oz) spaghetti sauce
- 1 can (4 oz. ) mushrooms, undrained
- 8 oz. Uncooked small shell pasta
- 2 c. (16 oz.) reduced-fat sour cream
- 11 slices (8 oz.) reduced fat provolone cheese
- 1 c. (4 oz.) shredded part-skim mozzarella cheese
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 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