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

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Recipe Summary

active:
30 mins
total:
55 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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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; protein 23.5g; carbohydrates 32.9g; dietary fiber 6.2g; sugars 7.9g; fat 8.8g; saturated fat 3.6g; cholesterol 45.2mg; vitamin a iu 1921.8IU; vitamin c 6.4mg; folate 18.1mcg; calcium 157.4mg; iron 2.6mg; magnesium 21.9mg; potassium 477.8mg; sodium 321.6mg.
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