DIABETIC BEEFY STUFFED SHELLS
Steps:
- 1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside.
- 2. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside.
- 3. 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.
- 4. In a large nonstick skillet heat 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 1/4 teaspoon salt. Cook and stir for 2 minutes more. Remove from heat; cool slightly.
- 5. 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.
- 6. 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.
- 7. Arrange filled pasta shells in prepared baking dish. Spoon the reserved 3/4 cup pureed tomato mixture over the shells.
- 8. Cover; 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
