Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Ground beef |
1 large | Chopped onion |
1 clove | Minced garlic |
1 can | (14oz) spaghetti sauce |
1 can | (14 1/2oz) stewed tomatoes |
1 can | (4oz) mushrooms, drained |
8 ounces | Small shell macaroni, |
\N \N | Cooked |
2 cups | (16oz) sour cream, divided |
1 pack | (6oz) sliced provolone |
1 pack | (6oz) sliced mozzarella |
Brown beef with onions and garlic; srain off fata. Stir in spaghetti sauce, stewed tomatoes and mushrooms. Simmer about a half hour.
Layer as follows in a Dutch oven or casserole: half shells, half sauce, half sour cream, provolone cheese. Repeat, ending with mozzarella. Bake a half hour or so at 350F. until heated through and bubbly.
Taste of Home Ground Beef Collection 1996 Edition Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-14-95