 |
Cheesy Shell Lasagna
|
 |
1-1/2 pounds lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes
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-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.
|
Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |