Cheesy Shell Lasagna

(originally made 1/2006)

Also made Cheesy Shell Lasagna, which I had to make so many changes it only vaguely resembled the original recipe. Still good though! Little time consuming for a baked pasta dish, but not as bad as making "real" lasagna.

Cheesy Shell Lasagna

 1-1/2 pounds lean ground beef (used 1lb)

2 medium onions, chopped (1 onion)

1 garlic clove, minced

1 can (14-1/2 ounces) stewed tomatoes, cut up (omitted)

1 jar (14 ounces) meatless spaghetti sauce

1 can (4 ounces) mushroom stems and pieces, undrained- (omitted)

8 ounces uncooked small shell pasta

2 cups (16 ounces) reduced-fat sour cream (1/2c fat free sour cream)

11 slices (8 ounces) reduced-fat provolone cheese (1/4c parmesan)

1 cup (4 ounces) shredded part-skim mozzarella cheese

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 longer or until the cheese begins to brown. Let stand for 10 minutes before cutting. Yield: 12 servings.


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