Cheesy Beef and FunGuy Mushroom Ragù Pasta Shells

Get into the kitchen and cheese the day with this simple sea shell shaped pasta tossed with a meaty mushroom-filled tomato sauce.  To finish it off, just pop it in the oven to create a layer of oozing mozzarella in the middle and crunchy golden cheese crust on top. 

Remember; there’s always mushroom for mozzarella!

DIRECTIONS:

1. Preheat the oven to 350F. 
2. Bring a pot of water to a boil on the stove and add in the macaroni pasta. Allow to cook 8-10 minutes or until just cooked through. 
3. While the pasta cooks, heat olive oil in a large sauté pan over medium high heat. Add in the onion and garlic, sautéing for 2 minutes or until lightly browned. Add the ground beef and season with the Italian seasoning to the pan. Break up the meat with a wooden spoon, allowing to brown, stirring occasionally so it doesn’t stick. Add in the FunGuy mushrooms and sauté for another 2-4 minutes. Stir in the tomato sauce and cook another 5 minutes. Turn off the heat and stir in the green peppers and diced tomatoes. Taste and season with salt and black pepper to taste. 
4. Drain the pasta of any excess water and transfer it to a large bowl. Transfer the sauce to the bowl with the pasta and stir well. Spoon half of the pasta and sauce into a baking dish, sprinkle half of the cheese over it in a layer, then spoon the rest of the pasta on top, finishing it off with the rest of the cheese. 
5. Cover the dish with aluminum foil and bake the pasta for 15 minutes.  Remove the dish from the oven and remove the aluminum foil. Return the dish to the oven with the broiler turned on and allow it to cook an additional 3-5 minutes, or until the cheese on top has browned. Remove the baked pasta from the oven and let it cool at least 5 minutes before serving. 

Have a Fun meal!