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Cheesy Shell Lasagna

Total Time

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

Makes

12 servings

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
Cheesy Shell Lasagna Recipe photo by Taste of Home

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 reduced-fat sour cream
  • 11 slices (8 ounces) reduced-fat provolone cheese
  • 1 cup 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 13x9-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.

Nutrition Facts

1 slice: 346 calories, 15g fat (8g saturated fat), 50mg cholesterol, 515mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 27g protein.

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