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Cheesy Shell Lasagna

Source: Taste of Home
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Rating: 3.5   Reviews: 5 See Reviews
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  12 servings
Ground beef, mushrooms and a hefty dollop of sour cream make this easy pasta bake extra hearty.
1 1/2 pounds lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 can (14 1/2 ounces) stewed tomatoes, cut up
1 jar (14 ounces) meatless spaghetti sauce
1 can (4 ounces) mushroom stems and pieces, undrained
8 ounces uncooked small shell pasta
2 cups (16 ounces) reduced-fat sour cream
11 slices (8 ounces) reduced-fat provolone cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
Cheesy Shell Lasagna Recipe at
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. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

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Recipe reprinted by permission of Reiman Publications, LLC. © 2002. All rights reserved.
Date Added: 01/01/2008
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Rating: 5
by: Judith Reviewed: 10/08/2010
Good recipe
I have had this recipe for over 30 years and made it while my kids were growing up. It was one of their favorites.
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