Beef and Mushroom Stuffed Shells

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C).

Recipe View 10 mins 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.

Recipe View 22 mins 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.

Recipe View 5 mins Stir ricotta cheese, egg, garlic, and oregano into cooled meat mixture until well combined. Season generously with salt and pepper to taste.

Recipe View 8 mins Spread 1/2 of the tomato sauce evenly across the bottom of a 9x13 inch baking dish. Fill each shell generously with about 1 tablespoon of the meat mixture (or more, depending on the shell size) and place filling-side-up in the prepared baking dish. Repeat with remaining shells and filling. Spread remaining tomato sauce evenly over the filled shells, then sprinkle generously with shredded mozzarella cheese.

Recipe View 25 mins Bake in the preheated oven until the cheese is melted, bubbly, and lightly golden brown, approximately 25 minutes. Let stand for a few minutes before serving to allow the filling to set slightly.