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

Cook beef in a little vegetable oil in large, deep frying pan until brown, stirring often. 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 1/2 the shells into deep casserole. Cover with 1/2 the tomato sauce; spread 1/2 the sour cream over the sauce. Top with Provolone cheese. Repeat the layers, ending with the Mozzarella cheese. Cover casserole and bake at 350 degrees for 35 to 40 minutes. Remove cover and bake until cheese melts and browns.