Frist preheat oven to 350 degrees

Place a large pot of water on the stove and add a pinch of salt. Heat over high heat to bring to a rolling boil.

Meanwhile in a large skillet, brown ground beef seasoned with a little salt and pepper.

Drain ground beef leaving one tablespoon of grease from ground beef in the skillet. Set ground beef aside. Add olive oil to pan and saute onion and

peppers together. Once onion is translucent and the peppers are soft, add minced garlic and cook over medium heat until fragrant around 1 minute.

Place the ground beef back into the pan and add Worcestshire sauce, ketchup and more salt and pepper to taste. Stir and cook together for a few minutes. Remove from heat and set aside

In a large bowl, mix the ricotta cheese and 1/2 cup chopped provolone cheese. Add in the meat mixture and stir until everything is evenly combined.

Cook the sells according to their package directions to al dente. Drain and allow to cool enough to handle.

Carefully stuff a cooked pasta shell with the meat and cheese mixture and place in a 13x9 baking dish. Repeat until all the shells are stuffed and the baking dish is full of rows of stuffed shells.

Set aside the pan while you make the sauce.

To make the sauce-

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

In a medium saucepan over medium-high heat melt the rest of the butter. Add the cream cheese and continue heating until the cream cheese is melted and creamy.

Turn the heat down to medium and slowly add in the half and half stirring until smooth.

Add the Italian seasoning and parmesan cheese and stir until smooth and the sauce begins to thicken. Add in the mushrooms back and salt and pepper to taste.

Pour the sauce evenly over the top of the shells and around the shells.

Sprinkle the remaining chopped provolone cheese across the top of the shells.

Place in the oven for 25 minutes or until sauce is. bubbly and the cheese is melted.

Serve hot topped with chopped fresh parsley if desired.

Store any leftovers in an airtight container.