- 1 1/2 pounds lean ground beef
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (14 ounce) jar meatless spaghetti sauce
- 1 (4 ounce) can mushroom stems and pieces, undrained
- 8 ounces uncooked small pasta shells
- 2 cups reduced-fat sour cream
- 11 slices reduced-fat provolone cheese
- 1 cup 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 degrees F for 35-40 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.