Ingredients
2 pounds ground beef1 large onion, chopped1 garlic clove, minced1 jar (14 ounces) spaghetti sauce1 can (14-1/2 ounces) stewed tomatoes1 can (4 ounces) mushroom stems and pieces, drained8 ounces uncooked medium pasta shells2 cups sour cream, divided6 ounces sliced provolone cheese6 ounces sliced part-skim mozzarella cheese
Preparation
In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese.
Cover and bake at 350° for 30-40 minutes or until bubbly and heated through.
