Baked Ziti

My family prefers this meal over lasagna. It freezes well and is a winner when I need to take in a meal to a friend. Makes 2 8x8 pans, or one large 9x13.

-Six Sisters Stuff, modified

1 lb. dry rigatoni or ziti pasta
1 onion, chopped
½ lb. ground beef (season with salt, pepper, onion powder)
½ lb. ground italian sausage
2 (26 oz.) jars spaghetti sauce (I like Classico)
8 slices provolone cheese
1 ½ cups sour cream
6 oz. mozzarella cheese, shredded
2 Tbsp. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 7-8 minutes; drain.

In a large skillet, brown onion, ground beef and sausage over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees. Spray 2 8x8-inch pans with non-stick cooking spray. Layer as follows in each pan: ¼ of the pasta, ¼ of the sauce, 4 slices of Provolone cheese, ½ of sour cream, ¼ of pasta, ¼ mozzarella cheese and ¼ of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

If freezing, let cool, cover with foil, and place in freezer. To thaw, place in refrigerator at least 24 hours in advance.
If baking immediately, bake covered for 30 minutes in the preheated oven, or until cheeses are melted.
When baking cold from refrigerator, 45 min.
When baking from frozen, 90-120 min.