Beef and Mushroom Stuffed Shells

I made this for our Christmas dinner.  I didn't eat the pasta - just the filling, but it's a good recipe to serve with non-ops.  My mom got this recipe from a Taste of Home magazine.  It's really tasty, very moist and easy to eat.  If you like, you can replace the ground beef with ground turkey or ground chicken - it's good with all of them.

8 Jumbo Shell noodles, cooked according to package directions, and drained.  Use a little oil in the water when you cook them so they don't stick together.
16oz can of diced tomatoes, do not drain them
1/4 cup burgundy wine (I used red cooking wine - don't skip the wine, you cook the alcohol out and it really gives it a good flavor)
2 tbsp tomato paste
1 tbsp cornstarch
1/2 tsp dried oregano
12 oz lean ground beef (or chicken or turkey)
2 cups diced fresh mushrooms
1 med onion, diced
1/2 cup diced green pepper
1 clove garlic, minced
1/4 cup grated parmesan cheese
1/2 tsp salt

Preheat the oven to 350.  Combine the undrained tomatoes, wine, tomato paste, cornstarch and oregano in a medium sauce pan.  Cook and stir until thickened and bubbly.  In a large skillet, cook the ground beef, mushrooms, onion, green pepper, and garli****il the beef is browned, then drain.  Reduce the heat to low on the skillet and stir in the 1/2 tsp of salt and 1/2 cup of the tomato mixture, reserving the remaining tomato mixture.  Let it cook for about 5 minutes, then remove from heat and let it cool enough so it won't burn you if you get some on you when you are stuffing the shells.  Spoon the meat mixture into the shells and put them in a baking dish.  Put a spoonful of the reserved tomato mixture on top of each stuffed shell - if you have any sauce left after this, then just drizzle it over the shells.  Sprinkle with the grated parmesan cheese and bake, covered, for 30 minutes.

I like to serve them with a little more of the grated cheese on the side so folks can add more if they wish.