Ingredients:
1 (1 lb) box medium pasta shells, cooked
1 (26 ounce) jars prego garden veggie pasta sauce
1 lb ground beef, browned & drained
1 large onions, chopped
1 large green peppers, chopped
6 slices provolone cheese
12 ounces shredded mozzarella cheese
16 ounces sour cream
sliced portabella mushrooms
Directions:
Combine beef, onion, pepper, and sauce.
Simmer on low heat for 15 minutes.
In 9×13-inch baking dish pour 1/2 of the cooked shells.
Add 1/2 of the sauce mixture.
Layer with 6 slices of provolone.
Add a layer of the sliced portabella.
Cover mushrooms with sour cream.
Add remaining shells.
Add remaining sauce.
Cover with mozzarella.
Bake covered at 350 F for about 40 minutes.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.