Recipe Image

Beefy Stuffed Shells

  • 30 m
  • 55 m
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

    • 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)

Directions

  • 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.
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