This recipe replaces half the beef with mushrooms for a wholesome take on stuffed shells.
Ingredients
- (16-ounce package) jumbo pasta shells: 0.5 piece
- ground beef: 0.5 pound
- ounces button mushrooms: 8 piece (minced)
- whole milk ricotta: 1 cup
- egg: 1 piece
- garlic: 2 clove (minced)
- oregano: 2 tsp (dried)
- salt and freshly ground black pepper: (to taste)
- ounces prepared tomato sauce: 15 piece
- 1/2 cups shredded mozzarella cheese: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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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.
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Stir ricotta cheese, egg, garlic, and oregano into cooled meat mixture until well combined. Season with salt and pepper.
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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.
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Bake in the preheated oven until cheese is melted and starting to brown, approximately 25 minutes. Serve immediately.
