Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds lean ground beef

  2. 2 medium onions, chopped

  3. 1 garlic clove, minced

  4. 1 (14 1/2 ounce) can diced tomatoes

  5. 1 (14 ounce) jar meatless spaghetti sauce

  6. 1 (4 ounce) can mushroom stems and pieces, undrained

  7. 8 ounces uncooked small pasta shells

  8. 2 cups reduced-fat sour cream

  9. 11 slices reduced-fat provolone cheese

  10. 1 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place half of the pasta in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.

  3. Cover and bake at 350 degrees F for 35-40 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.


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