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CHEESY SHELL LASAGNA
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| Cheesy Shell Lasagna | |
| 1 1/2 pounds | ground beef |
| 2 mediums onions, chopped | |
| 1 clove | garlic, minced |
| 1 (14 1/2-ounce) can | stewed tomatoes |
| 1 (14-ounce) jar | meatless spaghetti sauce |
| 1 (4-ounce) can | mushrooms, stems and pieces, undrained |
| 8 ounces | uncooked, small pasta shells |
2 cups , 16 ounces, sour cream
11 slices , 8 ounces, provolone cheese
1 cup , 4 ounces, shredded mozzarella cheese
In a non-stick skillet, cook the beef, onions, and garlic until meat is no longer pink. Stin in the tomatoes, spaghetti suace and mushrooms. Bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
Meanwhile, cook the pasta shells.
Place 1/2 pasta is 13 x 9 in pan. Top with 1/2 the meat sauce, sour cream, and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
Cover and bake at 350* for 35- 40 minutes. Uncover and bake 10 minutes longer.
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