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Cheesy Shell Lasagna Recipe

Cheesy Shell Lasagna Recipe photo by Taste of Home

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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

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Cheesy Shell Lasagna Recipe

Prep: 25 min. Bake: 45 min. + standing

Yield: 12 Servings

25 45 70

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 (16 ounces) reduced-fat sour cream
11 slices (8 ounces) reduced-fat provolone cheese
1 cup (4 ounces) 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 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.
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.

Nutritional Analysis: One serving equals 346 calories, 15 g fat (8 g saturated fat), 50 mg cholesterol, 515 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Originally published as Cheesy Shell Lasagna in Light & Tasty April/May 2002, p27

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Cheesy Shell Lasagna

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Reviewed on May. 01, 2011 by trbauer1016

I have made this recipe several times. Easy, quick and delicious it has now become one of my families favorites.

Reviewed on Oct. 08, 2009 by caralynn1

I have made this several times. I only use 1/2 lb of meat though and add in extra cooked pasta to compensate. Easy, delicious and makes great leftovers!

Reviewed on Sep. 03, 2009 by kristileonard

I really like the recipe. The only change I made was to add ricotta cheese instead of sour cream.

Reviewed on Jun. 01, 2009 by nkw123

Is it really only 8 oz uncooked shell pasta??? Didn't seem like very much at all??

Reviewed on Oct. 23, 2008 by kleverson

This is a fantastic dish. Threw it in my crock pot for a pot luck; have served it several times for dinner. Equally as good for leftovers too!

Reviewed on Aug. 01, 2008 by shellyg101

I cant wait to try this,it looks amazing!!!!!!!11