8 jumbo pasta shells
1 (16 oz.) can tomatoes, cut up
1/4 c. dry red wine (or beef stock)
1 tbsp. cornstarch
2 tbsp. tomato paste
1/2 tsp. dried oregano, crushed
1/4 tsp. fennel seed, crushed
3/4 lb. lean ground beef
2 c. sliced fresh mushrooms
1/2 c. chopped onion and green pepper
1 clove garlic, minced
1/2 tsp. salt
1/4 c. grated Parmesan cheese

Cook pasta according to package directions; drain. Rinse with cold water and drain again. Set aside.

Sauce: Combine undrained tomatoes, wine, cornstarch, tomato paste, oregano and crushed fennel. Cook and stir until thickened and bubbly. Set sauce aside.

Filling: Brown ground beef, mushrooms, onion, green pepper and garlic; drain off fat. Stir in salt and 1/2 of the sauce.

Combine: Spoon filling into shells. Place filled pasta shells in a 10x6x2 inch baking dish. Stir any remaining filling into sauce. Pour sauce over shells and sprinkle with cheese. Bake, covered, in a 350 degree oven for 20 to 25 minutes or until heated through. Makes 4 servings.