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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

12 ServingsPrep: 25 min. Bake: 45 min. + standing

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.

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Cheesy Shell Lasagna (continued)

Nutrition Facts: 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.