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.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

310.4 calories; protein 23.5g 47% DV; carbohydrates 32.9g 11% DV; exchange other carbs 2; dietary fiber 6.2g 25% DV; sugars 7.9g; fat 8.8g 14% DV; saturated fat 3.6g 18% DV; cholesterol 45.2mg 15% DV; vitamin a iu 1921.8IU 38% DV; vitamin c 6.4mg 11% DV; folate 18.1mcg 5% DV; calcium 157.4mg 16% DV; iron 2.6mg 15% DV; magnesium 21.9mg 8% DV; potassium 477.8mg 13% DV; sodium 321.6mg 13% DV.