Preheat the oven to 350°F (175°C).
Bring a large pot of salted water to a boil and cook the pasta until barely al dente, about 8 minutes or roughly 2/3 of the package time; drain and set aside.
In a large skillet over medium heat, warm the olive oil, add the sliced mushrooms, and sauté until softened, about 6–7 minutes.
Add the tomato-based pasta sauce to the mushrooms, bring to a boil, then reduce heat and simmer for about 15 minutes.
In an 8 x 8-inch baking dish, layer half of the cooked pasta, then spread half of the tomato sauce and mushroom mixture over it.
Arrange the provolone slices over the sauce layer, dollop the sour cream in spoonfuls and gently spread into a thin layer, then sprinkle the crumbled Gorgonzola on top.
Add the remaining pasta, then sprinkle the shredded mozzarella evenly over the pasta.
Spread the remaining tomato sauce over the top and finish by sprinkling the grated Parmesan cheese evenly.
Bake in the preheated oven for about 30 minutes, or until the cheese is bubbly and lightly golden.
