Pasta and Bean Soup

There are more recipes for making pasta e fagioli
than there are regions in Italy.
This is a good one, but you can make it your own.
Some times I use cooked ham instead of beef.
You can use any dried pasta you have on hand.

Ingredients:
1 pound dry ditolini pasta
1 onion, peeled and chopped
1 pound lean ground beef 85/15
2 (26 ounce) jars red tomato sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
1 (15 ounce ) can white or red kidney beans
2 tablespoons grated Parmesan cheese
dried Italian seasonings to taste

Directions:
Bring a large pot of lightly salted water to a boil.
Add pasta, and cook about 8 minutes; drain.
In a large skillet, on medium heat brown onion and beef.
Add red tomato sauce, and simmer 15 minutes.
Preheat oven to 350 degrees F.
Butter a 9x13 inch baking dish, add seasonings to taste.
Layer 1/2 of the pasta, the beans, Provolone cheese,
sour cream, 1/2 sauce mixture, remaining pasta,
mozzarella cheese and remaining sauce mixture.
Top with grated Parmesan cheese.
Bake for 30 minutes in the preheated oven,
or until cheeses are melted.