2 lbs. ground chuck
2 med. onions
2 cloves crushed garlic
1 (14 oz.) jar Ragu Chunky Garden Style spaghetti sauce with mushrooms & onions
1 can tomatoes including juice
1 (3 oz.) can mushrooms, drained
8 oz. corkscrew style pasta
12 oz. carton sour cream
8 oz. sliced provolone cheese
8 oz. shredded Mozzarella cheese

Brown ground chuck with onions. Drain off fat. Stir in garlic, spaghetti sauce, tomatoes and juice and mushrooms. Bring to a boil and turn down and simmer for 20 minutes.

Meanwhile, cook pasta according to directions, drain and place half of it in a large casserole dish, that has been sprayed with vegetable oil. Over this pour half of meat mixture, then spread sour cream over this. Cover with sliced provolone cheese. Repeat layers, ending the top with shredded Mozzarella cheese. Cover casserole and bake 30 to 40 minutes. Remove cover and bake a few minutes longer until Mozzarella melts. Great served with garlic bread and a tossed garden salad.