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

Cook ground beef until brown in a small amount of vegetable oil in a large, deep, skillet. 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 shells according to package directions; drain and rinse with cold water. Pour half shells into a deep casserole. Cover with 1/2 of the tomato-meat sauce. Spread 1/2 of the sour cream over the sauce. Top with Provolone cheese. Repeat, ending with slice of Mozzarella. Cover, bake for 35 to 40 minutes. Remove cover; bake until cheeses melt and brown slightly. Makes 8 servings.