Saturday, September 26, 2009

Cheesy Shell Lasagna

This recipe is very similar to another casserole I make. I like this one better though. It's made with the small pasta shells, which is easy for my little guy to eat and it's chunkier than the other casserole I make. We liked it so much we had it for dinner 2 nights in a row. :) Well I didn't make it twice, but we had enough left over! :)

Cheesy Shell Lasagna
Adapted from Best Ever Casseroles

1 lb lean ground beef
1 medium onion diced
2 garlic cloves, minced
1 can diced tomatoes, undrained
2 (8 oz) cans tomato sauce
1-2 tablespoon Italian seasoning
1 can mushroom stems and pieces, drained
8 oz uncooked small shell pasta
2 cups reduced fat sour cream
11 slices provolone cheese
1 cup shredded mozzarella cheese

In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato sauce, mushrooms and italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Meanwhile, cook pasta according to package directions; drain.

Place half the pasta in an ungreased 13x9 baking dish(I actually used my large casserole dish). Top with half of the meat sauce, sour cream and provolone cheese. Repeat the layers. Sprinkle with mozzarella cheese.

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.

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