2 lbs. hamburg
2 med. onions, chopped
1 clove garlic, crushed
1 jar spaghetti sauce (14 oz.)
1 lb. can stewed tomatoes
1 can sliced mushrooms
1 lb. shell macaroni
1 pt. sour cream
1/2 lb. sliced provolone cheese
1/2 lb. Mozzarella

Cook meat in oil until brown - drain off fat. Add onions and garlic, sauce, tomatoes and undrained mushrooms. MIX WELL. Simmer for 20 minutes. Cook shells, drain and rinse in cold water. Pour 1/2 the shells in deep, big casserole (or Dutch oven pan). Cover with 1/2 the sauce. Spread 1/2 the sour cream over sauce - top with provolone. Repeat, ending with slices of Mozzarella. Cover and bake at 350 degrees for 40 minutes. Remove cove and bake until cheese melts. Makes 4 quarts.