Baked Ziti III

Layers of ziti pasta, beefy tomato sauce, sour cream and Italian cheeses get a final dash of flavor with a generous sprinkling of chopped fresh basil before baking.

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1 (16 ounce) package dry ziti 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. Add onions; saute until tender. 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.

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