2 lb. ground beef
1/2 med. onion, chopped
1 garlic clove, minced
1 (15 1/2 oz.) jar spaghetti sauce
1 (16 oz.) can stewed tomatoes
1 (3 oz.) can mushroom stems and pieces, drained
2 c. uncooked lg. macaroni shells
2 c. dairy sour cream
1 (6 oz.) pkg. provolone cheese slices
1 c. (4 oz.) shredded Mozzarella cheese

Brown ground beef in a skillet; drain off excess fat. Add onion, garlic, spaghetti sauce, tomatoes, and mushrooms. Mix well and simmer 20 minutes.

Meanwhile, prepare macaroni shells according to package directions. Put the macaroni shells into a 3-quart casserole. Cover with half the meat sauce. Spread meat with half the sour cream. Top with provolone cheese.

Repeat macaroni, meat and sour cream layers. Top with Mozzarella cheese. Bake, covered, at 350 degrees for 35 to 40 minutes. Remove cover. Bake an additional 10 minutes, or until cheese is lightly browned. 8 to 10 servings.