Shells and Cheese Lasagna
Stretch, my hubby, loves lasagna and I never made it before we where married. So as a favor, because I love him I started making lasagna. I pain staking made the first one and I was like there has got to be an easier way. Over the years, I have mixed, matched and tried to make it easier. I concocted this one night and it turned out quite well. since then I have also made it with spinach and other ingredients. This is the base use can add spinach, mushrooms or other ingredients to make it your own.
1-1/2 pounds of deer meat, turkey or lean ground beef
2 medium onions, chopped
1 TBSP minced garlic
1 can tomato paste or canned tomatoes
1 jar spaghetti sauce
1 family size box of shells and cheese(not the powder cheese)
1 cup shredded mozzarella cheese
11 slices provolone cheese
Brown and drain meat. garlic and onions. Drain. Stir in the tomato paste, and spaghetti sauce. 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 13-in. x 9-in. baking dish. Top with half of the meat sauce, cheese packet, 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. Yield: 12 servings.