Ingredients for Cheesy Shell Lasagna
- Lean Ground Beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Diced Tomatoes
- 24 oz jar spaghetti sauce
- Small Shell Pasta
- Reduced Fat Sour Cream
- 1 cup shredded provolone cheese
- Part Skim Mozzarella Cheese
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How to Make Cheesy Shell Lasagna
- Preheat oven to 350°F (175°C).
- In a large non-stick skillet, brown 1 lb ground beef over medium-high heat. Drain off any excess grease.
- Add 1 medium chopped onion and 2 minced cloves of garlic to the skillet. Cook until softened, about 5 minutes.
- Stir in 28 oz can of crushed tomatoes and 24 oz jar of spaghetti sauce. Bring to a simmer, reduce heat, and cook uncovered for 20 minutes, stirring occasionally.
- While the sauce simmers, cook 1 (16 ounce) package of jumbo pasta shells according to package directions until al dente. Drain well.
- Lightly grease a 13x9 inch baking dish.
- Spread half of the cooked pasta shells in the prepared baking dish.
- Top with half of the meat sauce, half of the 1 cup sour cream, and half of the 1 cup shredded provolone cheese.
- Repeat layers with remaining pasta, meat sauce, sour cream, and provolone cheese.
- Sprinkle 1 cup shredded mozzarella cheese evenly over the top.
- Cover the baking dish with foil and bake for 35-40 minutes.
- Remove foil and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
- Let stand for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
23g
Fat
58g
Carbs
8g
