MAKEOVER EASY BEEF-STUFFED SHELLS

Makeover Easy Beef-Stuffed Shells image

Enjoy the convenience of this make-ahead dish or bake right away. Either way, it has half the saturated fat of the original recipe but is just as meaty. -Blair Lonergan, Rochelle, Virginia

Provided by Taste of Home

Categories Dinner

Time 1h30m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

20 uncooked jumbo pasta shells
1 pound lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
1-1/4 cups reduced-fat ricotta cheese
1-1/2 cups shredded reduced-fat Italian cheese blend, divided
1/4 cup grated Parmesan cheese
1/4 cup prepared pesto
1 large egg, lightly beaten
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1 teaspoon Italian seasoning

Steps:

Cook pasta according to package directions to al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture., In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread 3/4 cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with remaining cheese. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 295 calories, Fat 12g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 436mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges