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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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 Ingredients:
1-1/2 pounds ground beef |
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 (16 ounces) reduced-fat sour cream |
11 slices (8 ounces) reduced-fat provolone cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. 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.
2. Meanwhile, cook pasta according to package directions; drain.
3. Place half of the pasta in an ungreased 13-in. x 9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
4. 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. Yield: 12 servings.
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