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.
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
whisk
sauce pan
