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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (15-ounce) container ricotta cheese |
1 large egg, lightly beaten |
2 teaspoons garlic powder |
14 jumbo pasta shells, cooked |
1 pound lean ground beef |
1 medium onion, chopped |
2 garlic cloves, pressed |
1 (28-ounce) can whole tomatoes |
1 (8-ounce) package sliced fresh mushrooms |
1 tablespoon chopped italian parsley |
1 teaspoon salt |
1 teaspoon italian seasoning |
1 (15-ounce) can tomato sauce |
grated parmesan cheese (optional) |
Directions:
1. Stir together first 3 ingredients. Spoon 2 tablespoonfuls of mixture into each shell. Arrange shells, stuffed side up, into a lightly greased 11- x 7-inch baking dish. Set aside.
2. Cook beef, onion, and garlic in a large skillet over medium heat 15 minutes, stirring until beef crumbles and is no longer pink; drain.
3. Stir in tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in tomato sauce; cook 2 minutes. Pour beef mixture over shells.
4. Bake at 350° for 15 minutes. Sprinkle with Parmesan cheese, if desired.
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