I’ve mentioned this recipe a few times and finally, here it is! I thought
it was a little odd the first time I was cooking it but the results were surprisingly delicious and now I crave it. I’m not a fan of traditional lasagna, ricotta cheese kinda freaks me out, plus it’s such a pain cooking those noodles, so this easy variation was perfect for me. You can modify the ingredients to suit your tastes (or make it meatless) and will find a link to a printable recipe card at the end of this post.
Prep Time: 30 min | Cook time: 40 min | Serves 12
1lb ground meat (beef or turkey, meat optional)
1 medium onion, chopped
1 garlic clove, minced (I used minced garlic from a jar)
1 can (15 oz) diced tomatoes
1 jar (14 oz) meatless spaghetti sauce
1 cup sliced mushrooms
8 ounces small shell pasta
16 oz sour cream
10 slices provolone cheese
1 cup shredded mozzarella cheese
In a large/deep skillet, brown the meat (I use half turkey and half beef), onions and garlic until cooked through. Drain well.
Stir in the diced tomatoes, spaghetti sauce and mushrooms. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
Meanwhile, cook the pasta according to package directions, drain.
Place half the pasta in an ungreased 13×9 deep baking dish and top with half the sauce mixture.
Next spread half the sour cream on top of the sauce and then 5 slices of provolone.
Repeat the layers of pasta, sauce, sour cream and provolone and add the mozzarella last on top.
Cover with foil and bake at 350° for 30 minutes. Uncover and bake an additional 10 minutes or until the cheese begins to brown. Let stand about 10 minutes before serving.
Add a side salad and some garlic bread and you’d be hard pressed to find someone who wouldn’t gobble this right up. If you’re a fan of pasta and cheese, I definitely recommend you give this one a try. I’d love to hear what you think!
You can find more easy and delicious recipes here.