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Cheesy Shell Lasagna

By: Mrs. Leo Merchant

"This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were young...now our grandchildren love it! Plus, it's easier to make than traditional lasagna. --Mrs. Leo Merchant of Jackson, Mississippi"

Rate/Review | Read Reviews (11)

Prep Time:
25 Min

Cook Time:
45 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 pounds lean ground beef
2 medium onions, chopped
1 garlic clove, minced
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) jar meatless spaghetti sauce
1 (4 ounce) can mushroom stems and pieces, undrained
8 ounces uncooked small pasta shells
2 cups reduced-fat sour cream
11 slices reduced-fat provolone cheese
1 cup shredded part-skim mozzarella cheese

Directions

In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Meanwhile, cook pasta according to package directions; drain.
Place half of the pasta in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
Cover and bake at 350 degrees F for 35-40 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Footnotes

Nutritional Analysis: One serving equals 346 calories, 15 g fat (8 g saturated fat), 50 mg cholesterol, 515 mg sodium, 29 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.