2 lbs. lean ground beef
2 med. onions, chopped
1 garlic clove or equivalent minced garlic
1 (14 oz.) jar thick Ragu type spaghetti sauce
1 lb. can stewed tomatoes
1 can (3 oz.) sliced mushrooms
8 oz. large shell pasta
1 1/2 pts. sour cream (use lite)
1/2 lb. sliced provolone cheese
1/2 lb. sliced or grated Mozzarella cheese

Brown ground meat, onions, and garlic then add spaghetti sauce, tomatoes, mushrooms and simmer about 20 minutes in a 3 or 4 quart kettle. During this time cook pasta until al dente (8 to 10 minutes). Place half of shells in a deep greased casserole dish. Cover with half of tomato/meat sauce, spread half of sour cream on sauce, top with slices of provolone. Repeat this same layering topping casserole with Mozzarella cheese. Bake covered for 35 to 40 minutes, then uncovered until cheese is browned. Serve with garlic bread and salad. Bake at 350 degrees. Serves 8.