2 lb. lean ground beef
Vegetable oil
2 med. onions, chopped
1 clove garlic, crushed
1 (14 oz.) jar spaghetti sauce
1 (1 lb.) can stewed tomatoes
1 (3 oz.) can sliced broiled mushrooms
8 oz. shell macaroni
1 1/2 pt. dairy sour cream
1 (1/2 lb.) pkg. sliced Provolone cheese
1 (1/2 lb.) pkg. Mozzarella cheese, sliced thin

Cook beef in a little vegetable oil in a large, deep frying pan until brown, stirring often with a fork. Drain off excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes, and undrained mushrooms. Mix well. Simmer 20 minutes or 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 35-40 minutes. Remove cover; continue baking until Mozzarella melts and browns slightly. Serves 8.