Jumbo pasta shells stuffed with a hearty beef and mushroom filling are baked with tomato sauce and cheese for an Italian-style dinner that's ready in less than an hour. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. Cook jumbo shells according to package directions; drain. Rinse with cold water; drain again. Set aside.

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  • Meanwhile, in a medium skillet cook ground beef until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set meat aside.

  • In a large nonstick skillet, heat olive oil over medium heat. Add mushrooms, onion, carrot, celery, garlic, and Italian seasoning; cook for 6 to 8 minutes or until tender, stirring frequently. Add diced tomatoes and salt. Cook and stir for 2 minutes more. Remove from heat; cool slightly.

  • Spoon the tomato mixture into a blender or food processor; cover and blend or process until nearly smooth. Set aside 3/4 cup of the pureed tomato mixture. Return the remaining pureed tomato mixture to the skillet. Stir cooked meat into tomato mixture in skillet. Spoon a rounded tablespoon of the meat mixture into each pasta shell.

  • Arrange filled pasta shells in prepared baking dish. Spoon the reserved 3/4 cup pureed tomato mixture over the shells.

  • Cover with foil; bake for 20 minutes. Sprinkle with cheese and fresh tomato. Bake about 5 minutes more or until heated through and cheese is melted. If desired, sprinkle with basil.

Nutrition Facts

310 calories; 8.8 g total fat; 3.6 g saturated fat; 45 mg cholesterol; 322 mg sodium. 478 mg potassium; 32.9 g carbohydrates; 6.2 g fiber; 8 g sugar; 23.5 g protein; 1922 IU vitamin a iu; 6 mg vitamin c; 18 mcg folate; 157 mg calcium; 3 mg iron; 22 mg magnesium;