Beef Stuffed Shells

Nut-free
Soy-free
High-Fiber
Low-Cholesterol
Dish type
Dinner
Serves
6
Ready in
1 hour, 10 minutes

Ingredients

  • 18 dried jumbo pasta shells
  • 1 lb. extra-lean ground beef
  • 2 garlic cloves, minced
  • 1/2 cup diced onion
  • 1 (15-oz.) container ricotta
  • 1 (10-oz.) pkg. frozen chopped spinach, thawed, drained
  • 2 (14.5-oz.) cans Italian-style tomatoes, undrained
  • 1 (6-oz.) can tomato paste
  • 1 can sliced mushrooms, drained
  • 2 tsp. Italian seasoning
  • 2 cups shredded mozzarella (8 oz.)

Directions

Prep Time
15 minutes
Cook Time
55 minutes
Ready in
1 hour, 10 minutes
  1. Preheat oven to 350°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Cook pasta according to package directions; drain. Rinse with cold water. Drain well; set aside.
  2. In a large skillet cook and stir beef, garlic and onion until beef is browned; drain fat. Stir in ricotta and spinach until combined. Set aside.
  3. For the sauce, in a large saucepan combine tomatoes and juices, tomato paste, 3/4 cup water, mushrooms and Italian seasoning. Bring to boiling. Reduce heat; simmer, uncovered, 15 to 20 minutes or until sauce thickens. Pour half the sauce into baking pan.
  4. Spoon beef mixture into shells. Place shells on sauce in baking pan. Spoon remaining sauce on top. Sprinkle with mozzarella. Bake 40 to 45 minutes or until heated through and cheese is golden brown.

Nutritional Information

Serving Size
1
Per Serving
Calories 488, Calories Fat , Total Fat 17g, Saturated Fat 10g, Cholesterol 83mg, Sodium 931mg, Carbohydrate 43g, Protein 40g
Serving Size1
Calories488
Total Fat17g
Total Fat (extra)27
Saturated Fat10g
Saturated Fat (extra)50
Trans Fat0g
Cholesterol83mg
Cholesterol (extra)28
Sodium931mg
Sodium (extra)39
Potassium783mg
Carbohydrate43g
Carbohydrate (extra)15
Fiber4g
Fiber (extra)19
Sugars13g
Protein40g
Omega30g
Vitamin A5223IU
Vitamin A (extra)104
Vitamin C17mg
Vitamin C (extra)29
Iron5mg
Iron (extra)29