Taste of Home
Cheesy Shell Lasagna
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
YIELD: 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
Ingredients
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1-1/2 pounds lean ground beef (90% lean)
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2 medium onions, chopped
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1 garlic clove, minced
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 jar (14 ounces) meatless spaghetti sauce
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1 can (4 ounces) mushroom stems and pieces, undrained
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8 ounces uncooked small shell pasta
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2 cups reduced-fat sour cream
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11 slices (8 ounces) reduced-fat provolone cheese
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1 cup shredded part-skim mozzarella cheese
Directions
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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.
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2.
Meanwhile, cook pasta according to package directions; drain.
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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.
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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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