2 lbs. medium-size pasta shells
1 tsp. salt
1 pt. sour cream
2 lbs. ground beef
1 qt. Ragu sauce
1/2 tsp. pepper
16 oz. shredded mozzarella cheese
16 oz. shredded provolone cheese

Cook shells according to package directions. Rinse and drain. Brown ground beef in skillet. Add salt & pepper. Stir in Ragu sauce and simmer 20 minutes. Using a deep Lasagna pan or a very large casserole dish, line the bottom with half of the cooked shells. Cover the shells with half the meat sauce. Spread 1/2 pint of sour cream lightly over the sauce. Sprinkle with half of both cheeses. Repeat for the second layer in the same order. Cover the pan and bake at 350°F for 40 minutes. Uncover and bake 20 minutes more. Casserole is ready to serve when the cheese is melted and lightly browned.

Serves 8-10.