From the kitchen of Mike Albert
2 lbs. lean ground beef
1 chopped onion
1 clove garlic
1 16 oz. jar spaghetti sauce
1 16 oz. can tomatoes
1 3 oz. can mushrooms
8 oz. Rigatoni noodles
1-1/2 pints sour cream (I use lite)
1/2 lb. Provolone cheese, grated
1/2 lb. Mozzarella cheese, grated
Cook meat until browned. Saute chopped onion and garlic in hamburg drippings. Drain any fat. Add sauce, tomatoes and hamburg. Cook for 20 minutes. Meanwhile, cook noodles, drain and rinse.
Place in large casserole dish (or two regular size casserole dishes) a layer of noodles, meat sauce; spoon half of sour cream on top of meat, half the Provolone cheese; repeat layering until all is used.
Top with grated Mozzarella. Bake at 350 for 35-40 minutes, covered with foil. Remove foil to brown cheese for the last few minutes.