Cheesy baked shells with meat sauce

INGREDIENTS : 

• 1½ tsp salt
• 2 lbs lean ground beef
• 1 lb medium shell pasta
• 1 medium yellow or red onion, diced
• 1 green bell pepper, seeded and diced
• 8 oz sliced mushrooms
• ½ tsp sugar
• 24 oz jar spaghetti sauce
• 1 cup sour cream
• ½ tsp crushed red pepper flakes
• 14.5 oz can fire-roasted diced tomatoes
• ¼ cup fresh basil leaves, torn
• ¼ cup Parmesan cheese
• 8 oz pkg (12 slices) provolone cheese
• 8 oz pkg (12 slices) mozzarella cheese

METHOD : 

1. Bring a large ovenproof pot of salted water to a boil over high heat. Once the water reaches a rapid boil, add the pasta and stir to prevent sticking. Cook for only half of the recommended time—approximately 5–6 minutes. Drain the pasta in a colander then set the pot aside for later use.
2. Meanwhile, place a large skillet over medium-high heat and add the ground beef. Season with salt and cook, breaking it up into chunks until mostly browned. Add the diced onion, bell pepper and mushrooms and continue cooking an additional 5–6 minutes until the onion and bell pepper have begun to soften.
3. Add the spaghetti sauce, diced tomatoes (with juice), sugar and crushed red pepper flakes, stirring to combine. Bring liquid to a bubble then reduce heat to medium-low. Simmer 8 minutes then remove from heat and stir in the fresh basil leaves and pasta shells.
4. Preheat oven to 350 degrees and move a rack to the lower ⅓ of the oven—make sure there is enough clearance for the pot! Spray the inside of the pot with cooking spray and add ⅓ of the pasta mixture. Spread half of the sour cream over the pasta then cover with 4 slices each of provolone and mozzarella. Sprinkle half of the Parmesan over the cheese slices. Repeat the layers but add only half of the remaining pasta mixture.
5. Finish the layering using the last of the pasta mixture and remaining slices of provolone and mozzarella cheese. Cover with a lid or heavy-duty aluminum foil and bake 45 minutes. Remove from oven and serve nice and hot!

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