Step 1

Preheat oven to 350° F

Step 2

Fill a large pot with water and bring to a boil.

Step 3

Add the shells and cook for 3 minutes less time than package directions indicate.

Step 4

Add the ground beef to large skillet and brown until no longer pink.

Step 5

Pour into a colander to drain grease.

Step 6

Add olive oil, green peppers and onions to the same skillet and saute until the onions are tender and the peppers are softened.

Step 7

Then add the minced garlic and for 1 additional minute.

Step 8

Add the ground beef back into the skillet.

Step 9

Add in the ketchup, Worcestershire sauce, salt and pepper and stir to combine well.

Step 10

In a medium mixing bowl, combine the ricotta cheese and 1/2 cup diced provolone cheese.

Step 11

Add the cooked meat mixture into the cheese mixture and stir to combine.

Step 12

Spoon the mixture into each cooked shell with meat/ cheese mixture and into a 13x9 baking dish.

Step 13

Add 1 tablespoon butter and mushrooms to a skillet and saute for approximately 3-4 minutes stirring continuously.

Step 14

Add 2 cloves minced garlic and saute for an additional minute then set aside.

Step 15

In a medium pot, add the remaining butter and cream cheese melt together over medium heat.

Step 16

Slowly stir in the half and half and continually stir until creamy.

Step 17

Add the Italian seasoning and parmesan cheese and stir to combine.

Step 18

Add the cooked mushrooms into the sauce and stir then pour the alfredo sauce all over the top of the stuffed shells.

Step 19

Top with remaining 1/4 cup of provolone cheese.

Step 20

Bake for 25 minutes or until the cheese has melted.