- 30 jumbo pasta shells
- 370 g extra lean ground beef
- 2 medium bell peppers, diced
- 2 cups finely chopped fresh cilantro
- 2 cups shredded mozzarella cheese
- 1 tablespoon Parmesan cheese
- 1/2 teaspoon dried oregano leaves
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 3/4 cup crushed tomatoes
- 2 cups White Sauce or Bechemal Sauce
- vegetable oil
- 1 teaspoon turmeric powder
- salt & pepper to taste
Heat 2 tablespoons oil in a pot over medium heat. Add the onion and sauté until golden. Add the garlic and sauté for a minute.
Increase heat to medium-high; add the ground beef and brown until no pink remains. Reduce heat to medium, add the diced bell pepper, crushed tomato, turmeric, oregano, salt and pepper. Stir well and cook for 2 minutes.
Add 1/4 cup water and cook covered over medium heat for 20 minutes.
Remove from heat, add Parmesan cheese and cilantro. Adjust seasonings and set aside.
Meanwhile, make the White Sauce or Bechemal Sauce and set aside.
Cook the shells according to package instructions in salted water until al dente (do not overcook shells or they will tear apart). Drain and set aside to cool.
Preheat oven to 360 degrees F. Spray two 11x8-inch baking dishes with cooking spray.
Spread a little of white sauce over bottom of the baking dishes.
Fill each shell with beef mixture and arrange in a single layer in the baking dishes.
Spoon remaining white sauce over the shells.
Cover the baking dish with foil and bake for 35 minutes.
Remove from the oven and sprinkle with mozzarella cheese. Bake uncovered for about 10-15 minutes or until cheese is melted and lightly golden. Garnish with cilantro and serve immediately.