Beef and Mushroom Stuffed Shells

Ingredients 1/2 (16-ounce package) jumbo pasta shells 1/2 pound ground beef 8 ounces button mushrooms, minced

1 cup whole milk ricotta 1 large egg 2 cloves garlic, minced

2 teaspoons dried oregano salt and freshly ground black pepper to taste 15 ounces prepared tomato sauce 1 1/2 cups shredded mozzarella cheese

Directions Preheat the oven to 350 degrees F (175 degrees C).

Bring a big saucepan of lightly salted water to boil. Add shells and cook. Stir regularly as pasta cooks uncovered for 10 minutes until cooked but firm. Drain shells and set aside.  

Heat a big skillet on medium-high. Cook and stir ground beef in heated skillet for 5–7 minutes until browned and crumbly.  

Add mushrooms and stir for 5 minutes to soften and release liquid. Drain and remove fat. Cool meat mixture to room temperature in a separate bowl for 10 minutes.  

Ricotta cheese, egg, garlic, and oregano should be well mixed into cooled meat mixture. Sprinkle salt and pepper.  

Half-fill a 9x13 baking dish with tomato sauce. Fill each shell with 1 teaspoon meat mixture and set filling-side up in baking dish. Use remaining shells and filling.   

Bake for 25 minutes in the preheated oven until cheese melts and starts to brown. Serve now.  

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