Easy Cheesy Stuffed Shells

For the sauce:

• 1 lb. Lean ground beef
• 1 yellow onion, diced
• 1 small box fresh mushrooms, sliced
• 1 Tbsp. crushed garlic
• 1 jar pasta sauce, any kind ( I used tomato basil)
• cooking oil

In a large pot, add 2 Tbsp. cooking oil, onion and garlic and saute on medium high heat until turn soft. Add ground beef, pinch of salt and ground black pepper, brown the meat until cooked. Add pasta sauce and bring to a boil. Turn the heat to low, simmer while preparing the shells. Add more sugar and salt to your taste.

For the shells:

• 1 box pasta shells (12 oz.)
• 1 large box (24 oz.) Ricotta cheese
• 2 cups shredded Italian cheese blend
• 1/2 cup Parmesan cheese
• 1 egg

1. Cook the shells as the directions on the box until turn soft. Drain the water and side aside.
2. In a medium mixing bowl, combine ricotta cheese, 1 cup shredded cheese, Parmesan cheese and egg together.
3. Preheat oven to 350 degrees F. Place a layer of pasta sauce on the bottom of a 9x13 inch baking pan.
4. Fill the shells with the cheese mixture, and place in the pan. Pour the rest of the sauce evenly over the stuffed shells. Sprinkle the rest of the shredded cheese over the top. Bake for 25-30 minutes or until cheese are melted on the top.
5. Let it rest for at least one hour before serving. I like to eat next day after the pasta absorb more flavor from the sauce.