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1.
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Cook pasta according to package directions for al dente.
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Then drain it and set aside.
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2.
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While pasta is cooking, heat olive oil in a large saute pan over medium high heat.
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Then add onion, garlic, zucchini and mushrooms and saute for about 10 minutes or until vegetables are tender.
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Add spaghetti sauce and simmer for 5 minutes.
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3.
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Preheat oven to 350 F. Spray a large, deep baking dish (see note below) with cooking spray.
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4.
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Layer ingredients as follows: 1/3 of the sauce mixture, 1/2 of the cooked ziti, all of the provolone cheese, all of the sour cream, 1/2 of the remaining sauce mixture, remaining ziti, all of the mozzarella cheese, and the remaining sauce mixture.
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5.
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Bake for 30 minutes.
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Notes: This dish needs a very large and deep baking dish to accommodate all of the ingredients.
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I use a Corningware 2.8 Liter casserole dish, which is the equivalent to 2 1/2 quarts, and I usually have sauce left over.
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If you have a 3 quart baking dish, that would be the best size to use.
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Also, you want to make sure that all of the noodles are covered with sauce on the final layer so that they dont dry out when baking.
