"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. From Light and Tasty Magazine.


INGREDIENTS



* 1-1/2 pounds lean ground beef
* 2 medium onions, chopped
* 1 garlic clove, minced
* 1 can (14-1/2 ounces) stewed tomatoes, cut up
* 1 jar (14 ounces) meatless spaghetti sauce
* 1 can (4 ounces) mushroom stems and pieces, undrained
* 8 ounces uncooked small shell pasta
* 2 cups (16 ounces) reduced-fat sour cream
* 11 slices (8 ounces) reduced-fat provolone cheese
* 1 cup (4 ounces) shredded part-skim mozzarella cheese


SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 25 min.
COOK 45 min.
TOTAL 70 min.


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° for 35-40 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting. Yield: 12 servings.

 



NUTRITIONAL INFO




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.