2 pounds of ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (24-ounce) jar spaghetti sauce
1 (14.5-ounce) can of diced tomatoes, undrained
1 (4-ounce) can of mushroom stems and pieces, drained
1 teaspoon Italian seasoning
3 cups medium pasta shells, uncooked
3 plum tomatoes, sliced
3/4 cup provolone cheese, shredded
3/4 cup part-skim mozzarella cheese, shredded
1 Preheat the oven to 350 degrees F.
2 In a large skillet, cook the beef and onion over medium heat until no longer pink, about 6 to 8 minutes.
3 Add the garlic and cook until fragrant, about 1 minute.
4 Drain the fat from the skillet.
5 Stir in the spaghetti sauce, diced tomatoes, mushrooms, and Italian seasoning.
6 Bring the mixture to a boil.
7 Reduce the heat to low. Simmer, uncovered, for 20 minutes.
8 Cook the pasta shells according to the package directions.
9 Drain the pasta.
10 Add the pasta shells to the beef mixture.
11 Gently stir in the plum tomatoes.
12 Transfer the mixture to an ungreased 9x13-inch baking dish.
13 Top with provolone and mozzarella.
14 Bake until bubbly and heated through, about 25 to 30 minutes.
15 Serve warm.
Time: 1 hour 5 minutes
Yield: 8 servings