2 lbs. lean ground beef
1 crushed garlic clove
2 med. onions, chopped
1 (14 oz.) jar spaghetti sauce
1 (16 oz.) can stewed tomatoes
1 (8 oz.) can mushrooms, undrained
8 oz. shell macaroni
3 c. sour cream
1/2 lb. Provolone cheese
1/2 lb. Mozzarella cheese

Preheat oven to 350 degrees. Cook ground beef in large frying pan and drain. Add garlic, onions, spaghetti sauce, stewed tomatoes, and mushrooms. Simmer 20 minutes.

Meanwhile, cook macaroni al dente; drain and rinse with cold water. Pour 1/2 the macaroni into large, deep casserole and cover with 1/2 the tomato sauce. Spread 1 1/2 cups sour cream over that and top with 1/2 pound Provolone cheese. Repeat layers through sour cream.

Top entire casserole with 1/2 pound sliced Mozzarella cheese. Cover and bake at 350 degrees 35-40 minutes. Uncover and bake until cheese melts and browns.