Beefy Stuffed Shells

Beefy Stuffed Shells

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 12 dried jumbo shell macaroni
  • 12 ounces 95 percent lean ground beef
  • 1 tablespoon olive oil
  • 1½ cups chopped fresh mushrooms (4 ounces)
  • 1 cup chopped onion (1 large)
  • ½ cup shredded carrot (1 medium)
  • ¼ cup chopped celery
  • 4 cloves garlic, minced
  • ½ teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon salt
  • 1 (14.5 ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
  • 1 cup shredded reduced-fat Italian blend cheese (2 ounces)
  • 1 medium tomato, chopped
  • 1 tablespoon snipped fresh basil (optional)


  • Prep

  • Ready In

  1. Preheat oven to 350°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.
  2. 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.
  3. 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.
  4. Spoon the tomato mixture into a blender or food processor; cover and blend or process until nearly smooth. Set aside ¾ 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.
  5. Arrange filled pasta shells in prepared baking dish. Spoon the reserved ¾ cup pureed tomato mixture over the shells.
  6. 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 information

  • Serving size: 2 filled shells
  • Per serving: 310 calories; 9 g fat(4 g sat); 6 g fiber; 33 g carbohydrates; 24 g protein; 18 mcg folate; 45 mg cholesterol; 8 g sugars; 1,922 IU vitamin A; 6 mg vitamin C; 157 mg calcium; 3 mg iron; 322 mg sodium; 478 mg potassium
  • Nutrition Bonus: Vitamin A (38% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 2 starch, 1 fat, ½ vegetables

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