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)
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.
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 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.
Arrange filled pasta shells in prepared baking dish. Spoon the reserved ¾ 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.