1/2 - 3/4 lb. dry pasta (penne rigate or similar tube-style)3/4 lb. - 1 lb. ground beef
Sprinkle of dried onion
1 26-oz. jar spaghetti sauce
3 oz. provolone slices
3/4 cup sour cream
3 oz. mozzarella cheese, shredded (about 1 cup)
2 Tbl. grated parmesan
Cook pasta until el dente, about 10 min. (It's ok if it's not totally soft yet, as it will soften more while it bakes.) Drain and set aside. In large skillet (not non-stick), brown ground beef and dried onion plenty. Add spaghetti sauce to meat and stir. Preheat oven to 350 degrees and spray oval baking dish.
Layer as follows:
Half the pasta
Provolone slices
Sour cream
1/2 spaghetti sauce mixture
Remaining pasta
Mozzarella cheese
Remaining sauce mixture
Top with grated parmesan.
Cover with foil and bake about 30 minutes or until cheeses are melted. Allow to set and cool a bit before serving.
