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In a large pot of boiling, salted water, cook the shells according to the package directions just until al dente. Drain and set aside to cool.
3 c. pasta sauce
1/4 c. shredded Parmesan cheese
3 c. shredded mozzarella cheese, divided
Salt and freshly ground black pepper
1/4 tsp. dried thyme
1/4 tsp. dried oregano
1 c. finely chopped fresh mushrooms
1/2 c. diced onion
12-oz. pkg. jumbo pasta shells1 1/4 lb. ground pork
In a large skillet over medium heat, cook the pork, onion, and mushrooms for about 10 minutes or until the meat is no longer pink. Stir in the oregano and thyme. Season the mixture to taste with salt and pepper.
Add 2 c. of the mozzarella cheese and the Parmesan cheese to the cooked pork mixture and stir to combine.
Grease a 9x13-inch baking dish. Fill the cooled shells with the pork mixture and arrange them in the prepared baking dish. Top the filled shells with the pasta sauce. Sprinkle the shells with the remaining 1 c. mozzarella cheese.
(At this point, shells can be covered, chilled, and frozen for future use. Thaw in the refrigerator before cooking.)
Bake at 375F for 15-20 minutes, until hot and bubbly.
(Jessica Fisher's Not Your Mother's Make-Ahead & Freeze Cookbook)
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