Diabetic Beefy Stuffed Shells Recipes

GROUND BEEF & PASTA SKILLET

Steps:

• Heat oil in a large skillet over medium heat. Add beef, mushrooms and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.
• Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder.
• Add pasta. Bring to a boil.
• Cover, reduce heat and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, 16 to 18 minutes.
• Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more.
• Garnish with basil, if desired.

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.