2 lbs. lean ground beef
2 to 3 tbsp. vegetable oil
2 med. onions, chopped
1 clove garlic, crushed
1 (14 oz.) jar spaghetti sauce
1 (16 oz.) can stewed tomatoes
1 (3 oz.) can mushrooms, sliced & undrained
1 (8 oz.) box shell pinwheels, rotini, etc.
1 1/2 pts. sour cream
8 oz. Provolone cheese, sliced
8 oz. Mozzarella cheese, sliced

Cook ground beef in vegetable oil in a large, deep frying pan until brown. Stir often with a fork. Drain off excess fat. Add onion, garlic, spaghetti sauce, stewed tomatoes, and undrained mushrooms. Mix well. Simmer 20 minutes. Cook macaroni according to package directions. Drain and rinse with cold water. Pour half the shells into a lightly greased, deep casserole dish. Cover with half of the meat-tomato mixture and half of the sour cream. Top with slices of Provolone cheese. Repeat layering and end with a topping of the Mozzarella cheese. Cover and bake in a preheated 350 degree oven for 35 minutes. Remove cover and continue baking until Mozzarella melts and browns slightly. Yields: 18 servings.