Ingredients
1-1/2 pounds lean ground beef (90% lean)2 medium onions, chopped1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1 jar (14 ounces) meatless spaghetti sauce1 can (4 ounces) mushroom stems and pieces, undrained8 ounces uncooked small shell pasta2 cups reduced-fat sour cream11 slices (8 ounces) reduced-fat provolone cheese1 cup shredded part-skim mozzarella cheese
Preparation
In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. 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 13x9-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.
