2 lbs. lean ground beef
Vegetable oil
2 med. onions, chopped
2 cloves garlic, chopped
1 (14 oz.) jar spaghetti sauce
1 (1 lb.) can stewed tomatoes
1 sm. can tomato paste
1 (3 oz.) can sliced mushrooms
8 oz. shell macaroni
1 1/2 pts. sour cream
1 (1 1/2 lb.) pkg. sliced Provolone cheese
1 (1/2 lb.) pkg. Mozzarella cheese

Cook ground beef in a little vegetable oil in a large deep fry pan until brown, stirring often with a fork. Drain excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes, tomato paste, and drained mushrooms. Mix well. Simmer 20 minutes until onions are soft. Meanwhile, cook macaroni shells according to package directions. Drain and rinse with cold water. Pour half the shells into a deep casserole. Cover with half the tomato meat sauce. Spread half the sour cream over sauce. Top with slices of Provolone cheese. Repeat, ending with slices of Mozzarella cheese. Cover casserole. Bake at 350 degrees for 35 minutes. Remove cover; continue baking until Mozzarella melts and browns a little. Serves 8. Tastes even better the second day.