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Cheesy Shell Lasagna

This zesty layered casserole is a real crowd-pleaser. It was one of our children's favorites when they were our grandchildren love it! Plus, it's easier to make than traditional lasagna. —Mrs. Leo Merchant of Jackson, Mississippi
  • Total Time
    Prep: 25 min. Bake: 45 min. + standing
  • Makes
    12 servings


  • 1-1/2 pounds lean ground beef (90% lean)
  • 2 medium onions, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 jar (14 ounces) meatless spaghetti sauce
  • 1 can (4 ounces) mushroom stems and pieces, undrained
  • 8 ounces uncooked small shell pasta
  • 2 cups reduced-fat sour cream
  • 11 slices (8 ounces) reduced-fat provolone cheese
  • 1 cup shredded part-skim mozzarella cheese


  • In a nonstick skillet, cook beef and onions over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, spaghetti sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.
  • Meanwhile, cook pasta according to package directions; drain.
  • Place half of the pasta in an ungreased 13x9-in. baking dish. Top with half of the meat sauce, sour cream and provolone cheese. Repeat layers. Sprinkle with mozzarella cheese.
  • Cover and bake at 350° for 35-40 minutes. Uncover; bake 10 minutes longer or until the cheese begins to brown. Let stand for 10 minutes before cutting.
Nutrition Facts
1 slice: 346 calories, 15g fat (8g saturated fat), 50mg cholesterol, 515mg sodium, 29g carbohydrate (0 sugars, 2g fiber), 27g protein.

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  • Ruth
    Jan 27, 2020

    This is the best! Easy to make and moist. The shell pasta is much better than with the noodles. Highly recommend you try.

  • pajamaangel
    Nov 6, 2018

    This is a good casserole. I had to use gluten free pasta so I chose elbow which I felt was closest to the small shell pasta. It didn't hold together all that well, but I loved the flavor of the Provolone cheese in this dish. Very unique.

  • justmbeth
    May 28, 2018

    This was a cross between a lasagna and casserole. Either way, it was very good. I'll will rotate this with my other lasagna recipes.

  • JMartinelli13
    Feb 4, 2016

    I've been making this recipe for 10 years now, it's a regular in the rotation. I omit the mushrooms and used dried onions. Also great with sweet or hot Italian sausage.

  • Kimsam317
    Nov 15, 2014

    It tasted delicious (I used a butternut squash sauce and a little extra meat - 2 lbs.), however, I think next time I'll mix up a little ricotta and egg with the noodles. It didn't stay together at all and was more like a goulash.

  • kleighscott
    Oct 26, 2014

    Wonderful! I used regular sour cream and provolone cheese, not low-fat.

  • jtermont
    Feb 16, 2014

    This was so good, my husband asked to put it on our rotating list. It was easy and the flavors were great. Will be making again.

  • CMenard43
    Jan 16, 2014

    Absolutely Delicious!!! However I did leave out the mushrooms cause I don't like them and added ricotta with half the sour cream!! Yummy indeed!

  • TeneishaK
    Aug 4, 2013

    Love it!! My whole family loves it!! Excellent recipe and will be made quite often here.

  • CheffromKY
    Jul 16, 2013

    The sour cream and provolone make this lasagna very unique. Delicous