1 lb box of jumbo shell pasta
2 Tbsp olive oil
1 red bell pepper, seeded and cut into 2 in strips
1 green bell pepper, seeded and cut into 2 in strips
1 lg onion, sliced
3 cloves garlic, minced
2 tsp salt
1 tsp dried oregano
1 lb shaved beef or 1 lb sliced mushrooms
1 1/2 c ricotta cheese
1/2 c butter
1 pt heavy cream
4 oz cream cheese
1 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1 c grated Parmesan cheese
Preheat oven to 400º.
Spray a 9” x 13” pan with cooking spray
Bring a large pot of water to a boil. Cook pasta according to directions. Drain shells, rinse under cold water and set aside.
Add oil to a large skillet over medium heat. Once hot, add peppers and onions. Cook for 5 minutes, then stir in garlic, salt and oregano. Stir and cook for 15 minutes, until peppers are soft. Move onions and peppers to one side of the pan. Add beef or mushrooms to the open side, cooking until browned. Stir together everything in the skillet. Remove from the heat.
When mix is cooled, stir in cheese and egg.
Fill each shell with the mixture and place in the baking dish. Set aside.
Melt butter for the sauce in a small saucepan over medium-high heat, then whisk in cream, cream cheese, garlic powder, oregano, salt and pepper. Bring to a simmer and cook for 5 minutes over medium heat. Stir in Parmesan cheese, stirring until cheese is melted. Pour the sauce over the shells, evenly. Cover the baking dish with foil and bake 25 minutes. Remove foil , spread Ricotta over the tops of the shells and bake for 15 minutes until top is brown.