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
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 x 9 x 2-inch 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 to 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. &copy; 2002. All rights reserved.
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