DIABETIC BEEFY STUFFED SHELLS

Diabetic Beefy Stuffed Shells image

Provided by Amber Kirby

Categories Beef

Number Of Ingredients 13

12 dried jumbo shell macaroni
12 oz ground beef
1 Tbsp olive oil
1 1/2 c chopped mushrooms
1 c chopped onion
1/2 c shredded carrot
1/4 c chopped celery
4 clove garlic, minced
1/2 tsp italian seasoning
1 can(s) tomatoes, canned italian-style and diced
1 c shredded italian blend cheese
1 tomato, chopped
1 Tbsp basil, fresh

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.