Ingredients
2 pounds ground beef1 large onion, chopped2 garlic cloves, minced1 jar (24 ounces) spaghetti sauce1 can (14-1/2 ounces) diced tomatoes, undrained1 can (4 ounces) mushroom stems and pieces, drained1 teaspoon Italian seasoning3 cups uncooked medium pasta shells3 plum tomatoes, sliced3/4 cup shredded provolone cheese3/4 cup shredded part-skim mozzarella cheese
Preparation
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.
Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes.
Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.
