Beef and Mushroom Stuffed Shells Delight

The Ultimate Blend Winner Announced!

Dinogo teamed up with The Mushroom Council to host an exciting competition featuring all kinds of mushrooms alongside our very own Dinogo Allstars! Five talented home cooks created unique recipes using “The Blend” — a delicious mix of finely chopped mushrooms and ground meat that enhances flavor, increases vegetable content, and saves on costs. 

These Beef and Mushroom Stuffed Shells competed against four other recipes in our Mix It Up With Mushrooms contest, and one recipe was voted the winner by YOU. Click here to find out if your favorite took the top spot.

Beef and Mushroom Stuffed Shells: The Ultimate Family Meal

For Dinogo Allstar Stacey Freeman, preparing this dish is more than just creating a tasty dinner — it’s a celebration of family tradition. 

“Although I never had the chance to meet my grandparents who came from Italy, every time I prepare Italian dishes, I feel a connection to my family,” she shares. 

Chef's Insights

“This simple pasta dish is ideal for family meals, as I know both kids and adults will enjoy it equally,” says Stacey. Here are a few of her go-to tips for preparation and serving: 

• Stacey recommends white, button or crimini mushrooms for this recipe. These varieties have simple flavors that blend well with the meat and cheeses.
• If you're a wine drinker, consider pairing this hearty meal with a rich merlot or cabernet sauvignon.
• “The perfect thing about this recipe is that you can use what you have on hand from any type of mushrooms to most ground meats,” Stacey says. So feel free to make this dish your own!

Editorial input by Corey Williams

Ingredients List

• 1/2 (16-ounce package) jumbo pasta shells

• 1/2 pound ground beef

• 8 ounces button mushrooms, minced

• 1 cup whole milk ricotta

• 1 large egg

• 2 cloves garlic, minced

• 2 teaspoons dried oregano

• salt and freshly ground black pepper to taste

• 15 ounces prepared tomato sauce

• 1 1/2 cups shredded mozzarella cheese

Instructions

1. Preheat the oven to 350°F (175°C).

2. Bring a large pot of lightly salted water to a boil. Add the pasta shells and return to a boil. Cook uncovered, stirring occasionally, until the shells are tender but still firm, about 10 minutes. Drain and set aside.

3. Heat a large skillet over medium-high heat. Brown the ground beef, stirring frequently, for 5 to 7 minutes. Add the mushrooms and cook until softened and their moisture has evaporated, about 5 minutes. Drain any excess fat. Transfer the meat mixture to a bowl and let cool for about 10 minutes.

4. Mix the ricotta cheese, egg, garlic, and oregano into the cooled meat mixture until fully incorporated. Season with salt and pepper to taste.

5. Spread half of the tomato sauce in the bottom of a 9x13-inch baking dish. Stuff each pasta shell with about 1 teaspoon of the meat mixture and place it in the dish, with the filling side up. Repeat with the remaining shells. Top with the remaining tomato sauce and sprinkle with shredded mozzarella.

6. Bake in the preheated oven for about 25 minutes, until the cheese is melted and lightly browned. Serve hot.

Note from the Editor:

8 ounces of jumbo pasta shells will yield approximately 18 to 22 shells.

Nutrition Information (per serving)