2 pounds ground beef
3 cloves garlic, minced
2 medium onions, chopped
1 (15 oz.) can tomato sauce
1 (19 oz.) can stewed tomatoes
1 (10 oz.) can sliced mushrooms with juice
1 teaspoon oregano
1 teaspoon basil
salt and pepper
5 cups shell, rigatoni or other large pasta
2 cups sour cream or plain yogurt
2 cups grated cheddar cheese
2 cups grated mozzarella cheese
In a large skillet, combine beef, garlic, and onions. Cook and stir over medium heat until browned. Drain fat.
Add tomato sauce, tomatoes, mushrooms, oregano, basil, salt and pepper. Bring to a boil, reduce heat and simmer 20 minutes.
Cook pasta and drain.
In a 4 quart (or larger) casserole, layer 1/2 of the pasta. Top with the 1/2 of the meat sauce, 1/2 of the sour cream, 1/2 of the cheddar cheese. Repeat layers and top with the mozzarella cheese.
Cover and bake at 350 degrees F. for 45 minutes. Remove cover and continue to bake until cheese is melted.
Makes 10 servings