Cheesy Shell Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lb. lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 can (14 1/2 oz.) diced tomatoes
1 jar (14 oz.) meatless spaghetti sauce
1 can (4 oz.) mushrooms stems and pieces, undrained
8 oz. uncooked small shell pasta
2 c. (16 oz.) sour cream
11 slices (8 oz.) provolone cheese
1 c. (4 oz.) shredded part-skim mozzarella cheese


Directions:
In a nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.  Stir in 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 9x13 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 for 35-40 minutes longer or until the cheese begins to brown.  Let stand for 10 minutes before cutting.

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