A cheesy, filling casserole that'll be a hit at the next potluck supper.
In a large skillet, brown ground beef, sausage in vegetable oil. When browned, drain fat.
A tip on draining the fat
I used to try to tip the skillet and pour the fat off while trying to keep the ground meat in the skillet...a trick that needs so many arms, your odds of success improve markedly if you're a Hindu deity. Being merely human, I came up with this method. Place a couple paper towels on a large plate. Using a slotted spoon, remove the meat to the paper towel plate. Once the skillet is empty, drain off the remaining fat. Return the meat to the skillet.
Add onions, garlic, and spaghetti sauce. Add stewed tomatoes and sliced mushrooms. Mix well, reduce heat and simmer 20 minutes.
Cook shells according to package directions - in plenty of water until al dente. Drain and rinse.
Place half the shells in a large casserole dish. Cover with half of the sauce. Spread half of the sour cream on top of that; top with provolone cheese. Repeat, and end with mozzarella cheese.
Cover casserole and bake at 350°F for 35-40 minutes. Remove cover and continue baking until cheese is nice and melty.
Submitted by Gretchen Grant Contributed on: and modified on Thursday May 20th, 2010