Ingredients (serves 5):
Sauce (you will have leftover sauce)-
1 lb ground beef, 90/10 mix
4 cups Homemade Marinara (you can sub store bought)
1 cup fresh mushrooms, sliced
1 1/2 cups ricotta cheese
1 cup mozzarella cheese, shredded
1/4 cup Homemade Pesto (you can sub store bought)
20 jumbo pasta shells, prepared according to package directions
garnish- freshly chopped parsley, grated parmesan (optional)
1. Prepare the sauce- in a large skillet cook ground beef, stirring to crumble. Cook until browned, about 5-6 minutes. Drain hamburger, then place skillet back on heat. Add marinara sauce and bring skillet to a simmer. Add mushrooms to the skillet, and simmer for 7-10 minutes, or until mushrooms are tender. Remove from heat.
2. Prepare the filling- in a mixing bowl, combine ricotta, egg, 3/4 cup of mozzarella cheese, and pesto. Stir to incorporate.
3. Preheat oven to 350º. Coat a 9 x 13 casserole dish with cooking spray.
4. Spread 1-1 1/2 cups of sauce on the bottom of the casserole dish. Stuff each shell with a tablespoon of cheese mixture, then place shell in marinara sauce. Repeat with all shells. Once shells are all stuffed, ladle another 1-1 1/2 cups sauce onto the shells, and top with remaining 1/4 cup of cheese. Cover dish tightly with foil and bake in preheated oven for 20 minutes. Remove foil from dish and bake for another 10 minutes. Remove from oven, and sprinkle with parsley, if using. Let sit for 5 minutes, then divide shells among plates. Top with parmesan cheese, if using. Serve!