You can substitute the beef for Italian sausage or add a combination....or leave the meat out all-together..... 1 (16 ounce) package rigatoni pasta 1 pound lean ground beef 1 onion, chopped 2 (28 ounce) jars spaghetti sauce 6 ounces sliced provolone cheese 6 ounces sliced mozzarella cheese 1 1/2 cups sour cream 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh basil Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, brown beef over medium heat and add onions; saute until no longer pink. Drain off fat and add spaghetti sauce; simmer for about 15 minutes. Preheat oven to 350 degrees F (175 degrees C). In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream. Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil. Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
