Print Options

 
 
 Print
Cheesy Shell Lasagna Recipe

Cheesy Shell Lasagna Recipe

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 YIELD: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 (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.

Nutritional 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.