Cheesy Shell Lasagna
Total TimePrep: 25 min. Bake: 45 min. + standing
This is the best! Easy to make and moist. The shell pasta is much better than with the noodles. Highly recommend you try.
This is a good casserole. I had to use gluten free pasta so I chose elbow which I felt was closest to the small shell pasta. It didn't hold together all that well, but I loved the flavor of the Provolone cheese in this dish. Very unique.
This was a cross between a lasagna and casserole. Either way, it was very good. I'll will rotate this with my other lasagna recipes.
I've been making this recipe for 10 years now, it's a regular in the rotation. I omit the mushrooms and used dried onions. Also great with sweet or hot Italian sausage.
It tasted delicious (I used a butternut squash sauce and a little extra meat - 2 lbs.), however, I think next time I'll mix up a little ricotta and egg with the noodles. It didn't stay together at all and was more like a goulash.
Wonderful! I used regular sour cream and provolone cheese, not low-fat.
This was so good, my husband asked to put it on our rotating list. It was easy and the flavors were great. Will be making again.
Absolutely Delicious!!! However I did leave out the mushrooms cause I don't like them and added ricotta with half the sour cream!! Yummy indeed!
Love it!! My whole family loves it!! Excellent recipe and will be made quite often here.
The sour cream and provolone make this lasagna very unique. Delicous