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PORK & MUSHROOM STUFFED SHELLS

Active Time : 20 minutes
Total Time : 55 minutes
Serves : 8 servings
INGREDIENTS
  • 32 jumbo pasta shells
  • 8 ounces lean ground pork
  • 1 8 ounce package baby bella mushrooms chopped
  • 1 cup chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon Italian seasoning
  • 1 15 ounce jar creamy Alfredo pasta sauce
  • 1 15 ounce container whole milk ricotta cheese
  • 1 14.5 ounce can diced tomatoes with garlic & onion drained
  • 1 8 ounce package fancy shredded Italian style six cheese blend divided
DIRECTIONS

Prepare pasta according to package directions; drain.

Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning; salt and pepper to taste. Cook and crumble until pork is cooked through and no longer pink; drain.

Spread ½ cup Alfredo sauce in the bottom of a greased 13x9-inch baking dish. Add ricotta cheese, drained tomatoes and ¾ cup cheese blend to pork mixture; stir to combine. Divide among cooked pasta shells. Place in baking dish.

Cover with remaining Alfredo sauce and sprinkle with remaining cheese. Bake, covered, in a preheated 375°F oven 20 minutes. Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).