Cheesy Shell Lasagna

• 1 1/2 lbs lean ground beef
• 2 medium onions, chopped
• 2 tablespoons minced garlic
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (14 ounce) jar spaghetti sauce
• 8 ounces uncooked small shell pasta
• 2 cups reduced-fat sour cream
• 11 slices reduced fat provolone cheese
• 1 cup shredded part-skim mozzarella cheese

1. In a non-stick skillet , cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomatoes and spaghetti sauce, bring to a boil, reduce heat and simmer, uncovered, for 20 minutes
3. Meanwhile cook pasta according to package directions, drain.
4. Pace half of pasta in an ungreased 13-in x 9-in baking dish. Top with half the meat sauce, sour cream, and provolone cheese. repeat the layers. sprinkle with mozzarella cheese.
5. Cover and bake at 350u0b0F for 35-40 minutes. Uncover and bake 10 minutes longer, or until the cheese begins to brown.

lean ground beef, onions, garlic, tomatoes, spaghetti sauce, shell pasta, sour cream, provolone cheese, mozzarella cheese

Taken from www.food.com/recipe/cheesy-shell-lasagna-374595 (may not work)