Beefy Stuffed Shells
Serve these generously-portioned stuffed shells for dinner tonight. The mixture of beef, tomatoes, and Italian cheeses mimics the layers of lasagna. Garnish with snipped fresh basil for a pop of color.
8 weightwatcher points
- 12 ounces 95 percent lean ground beef
- 1 tablespoon olive oil
- 1 1/2 cups chopped fresh mushrooms (4 ounces)
- 1 cup chopped onion (1 large)
- 1/2 cup shredded carrot (1 medium)
- 1/4 cup chopped celery
- 4 cloves garlic, minced
- 1/2 teaspoon dried Italian seasoning, crushed
- 1 14 1/2 - ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
- 1 cup shredded reduced-fat Italian blend cheese (2 ounces)
- 1 medium tomato, chopped
- 1 tablespoon snipped fresh basil (optional)
1.Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Set aside.
2.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.
3.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.
4.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. 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.
5.Arrange filled pasta shells in prepared baking dish. Spoon the reserved 3/4 cup pureed tomato mixture over the shells.
6.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.