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Cheesy Shell Lasagna

This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. —Mrs. Leo Merchant of Jackson, Mississippi
  • Total Time
    Prep: 25 min. Bake: 45 min. + standing
  • Makes
    12 servings

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 8 ounces uncooked small shell pasta
  • 2 cups reduced-fat sour cream
  • 11 slices (8 ounces) reduced-fat provolone cheese
  • 1 cup shredded part-skim mozzarella cheese

Directions

  • 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.
Nutrition Facts
1 slice: 346 calories, 15g fat (8g saturated fat), 50mg cholesterol, 515mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 27g protein.

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