Pasta Italiano

• 1 (15-ounce) container ricotta cheese
• 1 large egg, lightly beaten
• 2 teaspoons garlic powder
• 14 jumbo pasta shells, cooked
• 1 pound lean ground beef
• 1 medium onion, chopped
• 2 garlic cloves, pressed
• 1 (28-ounce) can whole tomatoes
• 1 (8-ounce) package sliced fresh mushrooms
• 1 tablespoon chopped Italian parsley
• 1 teaspoon salt
• 1 teaspoon Italian seasoning
• 1 (15-ounce) can tomato sauce
• Grated Parmesan cheese (optional)

1. Stir together first 3 ingredients. Spoon 2 tablespoonfuls of mixture into each shell. Arrange shells, stuffed side up, into a lightly greased 11- x 7-inch baking dish. Set aside.
2. Cook beef, onion, and garlic in a large skillet over medium heat 15 minutes, stirring until beef crumbles and is no longer pink; drain.
3. Stir in tomatoes and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Stir in tomato sauce; cook 2 minutes. Pour beef mixture over shells.
4. Bake at 350u0b0 for 15 minutes. Sprinkle with Parmesan cheese, if desired.

ricotta cheese, egg, garlic, pasta shells, ground beef, onion, garlic, tomatoes, mushrooms, italian parsley, salt, italian seasoning, tomato sauce, parmesan cheese

Taken from www.myrecipes.com/recipe/pasta-italiano (may not work)