Beef and Mushroom Manicotti

Ingredients

• 14  shells uncooked
• 1 lb ground beef 
• 1 cup onion chopped
• 2 cloves garlic finely chopped
• 1 teaspoon basil dried
• 0.5 teaspoon oregano dried
• 1 teaspoon salt 
• 1 teaspoon pepper 
• 15 oz ricotta cheese 
• 1 oz parmesan shredded
• 4 oz mozzarella cheese shredded
• 1 tablespoon olive oil 
• 5 oz mushrooms fresh sliced
• 0.5 cup onion chopped
• 28 oz canned tomatoes whole with basil, undrained organic canned
• 1 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• baking pan
• glass baking pan

Directions

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package, using minimum cook time. Rinse with cold water to cool; drain.
2. Meanwhile, in 12-inch skillet, cook beef, 1 cup onion and the garlic over medium heat 8 to 10 minutes, stirring frequently, until beef is thoroughly cooked; drain, if desired. Stir in basil, oregano, 1 teaspoon salt and the pepper; cook 2 minutes longer.
3. Remove from heat; cool to room temperature.
4. In 10-inch skillet, heat oil over medium heat. Cook mushrooms and 1/2 cup onion in oil, stirring occasionally, until tender.
5. Add tomatoes and 1 teaspoon salt. Cook about 10 minutes, breaking up tomatoes, until sauce is thoroughly heated.
6. In large bowl, mix beef mixture, ricotta cheese and Parmesan cheese. Spoon mixture into pasta shells.
7. Place in baking dish.
8. Pour sauce over stuffed shells.
9. Sprinkle with mozzarella cheese.
10. Cover; bake 30 minutes. Uncover; bake 20 to 25 minutes longer or until hot and bubbly.