Italian Pasta Bake

• 2 pounds ground beef
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 jar (24 ounces) spaghetti sauce
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 teaspoon Italian seasoning
• 3 cups uncooked medium pasta shells
• 3 plum tomatoes, sliced
• 3/4 cup shredded provolone cheese
• 3/4 cup shredded part-skim mozzarella cheese

1. In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes.
2. Meanwhile, preheat oven to 350u0b0. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in tomatoes.
3. Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

ground beef, onion, garlic, spaghetti sauce, tomatoes, mushroom stems, italian seasoning, pasta shells, tomatoes, provolone cheese, mozzarella cheese

Taken from www.tasteofhome.com/recipes/italian-pasta-bake/ (may not work)