2 lbs. lean ground beef
2 med. onions, chopped
1 garlic clove, crushed
1 (32 oz.) jar spaghetti sauce
1 (1 lb.) can stewed tomatoes
1 (3 oz.) can sliced mushrooms
16 oz. med. shell macaroni
1 1/2 pts. sour cream
1/2 lb. Provolone cheese, sliced
1/2 lb. Mozzarella cheese, sliced thin

Brown ground beef in large, deep frying pan. Drain off excess fat. Add onions, garlic, spaghetti sauce, tomatoes, mushrooms and mix well. Simmer for 20 minutes or until onions are soft. Meanwhile, cook macaroni shells, drain and rinse with water. Pour half the shells into a deep casserole dish or a Dutch oven. Cover shells with half the sauce. Spread half the sour cream over sauce. Top with slices of Provolone and Mozzarella cheese. Repeat, ending with slices of Mozzarella cheese on top of each layer. Cover casserole. Bake at 350 degrees for 35 to 40 minutes. Remove cover, continue baking until cheese melts and brown slightly.

(Recipe can be made the day before and refrigerated. Bake about 10 minutes longer than above.)