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
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain shells and set aside.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add mushrooms; cook and stir until mushrooms have softened and released their liquid, about 5 minutes. Drain and discard excess fat. Transfer meat mixture to a separate bowl and allow to cool to room temperature, about 10 minutes.
- Stir ricotta cheese, egg, garlic, and oregano into cooled meat mixture until well combined. Season with salt and pepper.
- Add 1/2 of tomato sauce to the bottom of a 9x13 baking dish. Fill each shell with about 1 teaspoon meat mixture and place filling-side-up in the baking dish. Repeat with remaining shells and filling. Spread remaining tomato sauce over shells, and sprinkle with shredded mozzarella cheese.
- Bake in the preheated oven until cheese is melted and starting to brown, approximately 25 minutes. Serve immediately.
Source
Original recipe: View Original