Ingredients

for the stuffed shells

1 lb 90/10 ground beef

1 tsp salt

½ tsp pepper

5 oz baby bella mushrooms, diced finely

1 green bell pepper, diced finely

1 white onion, diced finely

3 - 4 cloves garlic, minced

1 tbsp worcestershire

1 tbsp ketchup

8 oz jumbo shells

4 oz cheddar cheese, cubed

for the cheese sauce

3 tbsp unsalted butter

¼ c all purpose flour

2 c nonfat milk

½ tsp salt

8 oz white cheddar cheese, shredded

¼ - ½ c diced pickled jalapeños

Tools

skillet

baking dish

sauce pan

whisk

Directions

Step 1

Preheat oven to 400°F. Brown ground beef in a large skillet over medium-high heat. Season with salt & pepper. Sauté for 4-5 minutes. Add mushrooms & sauté for another 3-4 minutes. Add bell pepper, onion, garlic, worcestershire & ketchup. Mix. Cook until excess water has evaporated.

1 lb 90/10 ground beef

1 tsp salt

½ tsp pepper

5 oz baby bella mushrooms, diced finely

1 green bell pepper, diced finely

1 white onion, diced finely

3 - 4 cloves garlic, minced

1 tbsp worcestershire

1 tbsp ketchup

skillet

Step 2

Prepare pasta according to package instructions, minus one minute of cook time. Drain & set aside. Prepare cheese sauce while pasta cooks.

8 oz jumbo shells

Step 3

Lightly grease a 9 x 13 in baking dish. Pour in 1 1/4 cups of cheese sauce into the bottom of the dish. Stuff shells with filling & arrange in the baking dish in a single layer. Cover with remaining sauce. Top with cheddar cheese cubes, dispersing throughout. Bake for 16-18 minutes or until bubbling. If a crispy top is desired, broil for 2 minutes.

4 oz cheddar cheese, cubed

baking dish

Step 4

for the cheese sauce

Step 1

In a saucepan, melt butter over medium-high heat. Whisk in flour to create a paste. While whisking, slowly pour in milk & allow the paste to thicken. Reduce heat to low. While stirring, add salt & shredded cheese. Add jalapeños & stir again.