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

Cook onions and garlic in large skillet with olive oil until onion is transparent. Add ground chuck, salt and pepper to taste, 2 tablespoons Worcestershire sauce, onion powder, garlic powder and red pepper to taste. Cook until meat is brown. Drain off any excess fat.

Add spaghetti sauce, stewed tomatoes and undrained mushrooms. Mix well. Simmer 20 minutes (sometimes less depending how thick you prefer sauce to be). In the meanwhile, cook macaroni shells according to package directions. Drain.

Grease a large deep casserole with Crisco and pour half of the shells into the casserole. Cover with half the meat sauce. Spread half the sour cream over the sauce. Top with all the provolone slices. Repeat, ending with slices of Mozzarella cheese (all the Mozzarella on top).

Cover casserole. Bake at 350 degrees for 35 to 40 minutes. Remove cover. Continue baking until Mozzarella melts and lightly browns. Serves 8.