Italian Beef and Shells

By srumbel

A veggie and pasta combo makes a hearty entree that comes together easily. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio

Read more: http://www.tasteofhome.com/recipes/italian-beef-and-shells/print#ixzz3VLwAhUsp

Ingredients

• 1-1/2 cups uncooked medium pasta shells
• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 jar (23 ounces) marinara sauce
• 1 small yellow summer squash, quartered and sliced
• 1 small zucchini, quartered and sliced
• 1/4 cup dry red wine or reduced-sodium beef broth
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• Read more: http://www.tasteofhome.com/recipes/italian-beef-and-shells/print#ixzz3VLwE7kU9

Details

Cooking time 30mins

Preparation

Step 1

1. Cook pasta according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.

Nutritional Facts

1-3/4 cups equals 396 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 644 mg sodium, 45 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Read more: http://www.tasteofhome.com/recipes/italian-beef-and-shells/print#ixzz3VLwH1MHL