Cheesy Shell Lasagna

We love lasagna at our house. We have lots of versions of it, but this one is the kids favorite. I realized after I typed up this recipe that I left half of it out the other night, but the kids still loved it so, oh well! I forgot to add the sour cream and provolone cheese, which I did have in the fridge. I left the mushrooms out on purpose, so this recipe was even easier than what is written down here. It warms well. I hope your family enjoys it too!

Cheesy Shell Lasagna

* 1-1/2 pounds lean ground beef (or ground turkey)
* 1 medium onion, chopped
* 1 clove garlic, minced
* 1 can (14 ounces) diced tomatoes
* 1 jar (14 ounces) meatless spaghetti sauce
* 1 can (4 ounces) mushrooms, drained
* 1 box family size cheese and shells, prepared
* 2 cups sour cream
* Sliced provolone cheese
* 1 cup mozzarella cheese

1. In a skillet, cook the meat, onions and garlic until meat is no longer pink; drain.2. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil; reduce heat and simmer uncovered for 20 minutes.

3. Cook the cheese and shells while the sauce is simmering according to package directions.

4. Place half of the pasta in an un-greased 13 x 9 baking pan. (As you can see, I felt like adding some pepperoni to our dish. It was a fun surprise for the kids.)Top with half the meat sauce, sour cream and provolone cheese(this is the step that I left out. I don't know where my mind was?). Repeat layers. Sprinkle the top with the mozzarella cheese.5. Cover and bake at 350 degrees for 35-40 minutes or until the cheese begins to brown. Let stand for 10 minutes before cutting.

Taken from a Taste of Home recipe card.