Beef and Mushroom Stuffed Shells

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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.

Step 3

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.

Step 4

Stir ricotta cheese, egg, garlic, and oregano into cooled meat mixture until well combined. Season with salt and pepper.

Step 5

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.

Step 6

Bake in the preheated oven until cheese is melted and starting to brown, approximately 25 minutes. Serve immediately.