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

Cook ground beef in a little vegetable oil in a large deep frying pan until brown, stirring often with a fork. Drain off any excess fat. Add onions, garlic, spaghetti sauce, stewed tomatoes and undrained mushrooms and 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 the sauce. Top with slices of Provolone cheese. Repeat, ending with slices of Mozzarella cheese. Cover casserole. Bake at 350 degrees for 35 to 40 minutes. Remove cover, continue baking until Mozzarella melts and browns slightly. Serves 8.