Cheese ‘N’ Pasta In A Pot

• 2 pounds ground beef
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jar (14 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 can (4 ounces) mushroom stems and pieces, drained
• 8 ounces uncooked medium pasta shells
• 2 cups sour cream, divided
• 6 ounces sliced provolone cheese
• 6 ounces sliced part-skim mozzarella cheese

1. In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Stir in the spaghetti sauce, tomatoes and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
2. Meanwhile, cook pasta according to package directions; drain and rinse with cold water. Spoon half of shells into an ovenproof Dutch oven. Layer with half of the meat mixture. Spread with 1 cup sour cream; top with provolone cheese. Layer with remaining pasta, meat mixture and sour cream; top with mozzarella cheese.
3. Cover and bake at 350u0b0 for 30-40 minutes or until bubbly and heated through.

ground beef, onion, garlic, spaghetti sauce, tomatoes, mushroom stems, pasta shells, sour cream, provolone cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/cheese-n-pasta-in-a-pot/ (may not work)