Beef Stroganoff Stuffed Shells
- 2/3 of a 12-ounce) box jumbo pasta shells
- 1/2 large onion, finely chopped
- 1 pound lean ground beef
- 4 ounces button mushrooms, finely chopped
- 2 tablespoons olive oil
- 12 ounces button mushrooms, sliced
- 2 tablespoons red wine
- 4 cups low-sodium beef broth, divided
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, ground
- 1 pinch fresh basil
- 3 tablespoons cornstarch
- 1 cup sour cream
- ¼ cup heavy cream
- Nonstick cooking spray
- Chopped fresh parsley, for garnish
In large pot of boiling salted water, cook pasta according to package instructions; drain.
Meanwhile, in large high-sided skillet, cook onion, beef and chopped mushrooms over medium-high heat 6 to 8 minutes or until meat is cooked through, breaking up meat with side of spoon. Transfer to large bowl.
Return skillet to heat; add oil and sliced mushrooms. Cook 6 to 7 minutes or until mushrooms are deeply browned, stirring occasionally. Add wine; cook 1 minute, stirring constantly. Add all but 3 tablespoons broth, Worcestershire sauce, salt, pepper and nutmeg. Heat to boiling, then reduce heat to medium-low and simmer 6 to 8 minutes or until liquid is reduced by half.
In small bowl, whisk together cornstarch and remaining 3 tablespoons broth. While whisking, add cornstarch mixture to skillet; heat to boiling over medium-high heat. Cook 2 to 3 minutes or until mixture is thickened; whisking constantly. Remove from heat; whisk in sour cream and heavy cream.
Preheat oven to 350ºF. Lightly spray 2 quart baking dish with cooking spray. Add 1 cup of sauce to beef mixture; stir until well combined. Fill pasta shells with beef mixture and place in prepared dish. Top shells with remaining sauce. Transfer to oven and bake 20 minutes or until edges are bubbly. Let stand 5 minutes; serve garnished with parsley.
*These values are approximate. Per serving, based on a 2,000 Calorie diet.