Preheat oven to 350 degrees

In a large pot, boil pasta water.

In a large skillet, brown ground beef. Remove from pan.

Reserve 1 TBL oil from ground beef and add olive oil to pan and saute onion and peppers together.

Once onion is translucent and the peppers are soft, add minced garlic and saute until fragrant around 1 minute.

Add the ground beef back into the pan and add worcestershire sauce, ketchup and salt and pepper. Stir and cook together for a few minutes. Remove from heat and set aside.

Cook shells, adjusting the time for 3 minutes less cooking time. 7. In a large bowl, mix the ricotta cheese and 1/2 cup provolone cheese.

Add the meat mixture and combine.

Stuff shells with meat and cheese mixture and place in rows in a 13x9 baking dish. 10. Start the Alfredo sauce.

In a medium skillet, melt 1 TBL butter and cook sliced mushrooms until water is released. Add minced garlic and cook until fragrant. Remove from pan and set aside.

Clean out pan.

Melt the rest of the butter in cleaned pan. Add the cream cheese and melt together. 14. Slowly add in the half and half stirring until smooth.

Add the seasonings and parmesan cheese and stir until smooth and the sauce begins to thicken.

Add the mushrooms back and salt and pepper to taste.

Pour sauce around the shells.

Top shells with remaining 1/4 cup of provolone cheese

Place in the oven for 25 minutes or until sauce is. bubbly and the cheese is melted. 20. Serve hot with parsley to garnish