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Beef Stuffed Pasta

Source: dinnertonight.tamu.edu

Course: Main Course

Cuisine: American

Main Ingredient: Beef

Yield: 8

Serves:

Ingredients

  • 1 lb extra lean ground beef (cooked and drained)
  • 16 ounces uncooked jumbo pasta shells
  • 1 tbsp olive oil
  • 12 cup frozen bell pepper/onion stir fry vegetables
  • 2 cloves garlic (finely chopped)
  • 1 small zucchini (diced)
  • 1 (2 1/4 ounce) can sliced ripe olives (drained)
  • 1 (14 ounce) jar unsalted tomato sauce
  • 12 cup fat free ricotta cheese
  • 14 cup fat free egg substitute
  • 14 cup grated Parmesan cheese
  • 12 cup reduced fat Italian blend cheese (shredded)

Directions

  1. Heat oven to 350F.
  2. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  3. Cook and drain pasta shells as directed on package.
  4. Meanwhile, in 10-inch skillet, heat oil over medium heat until hot.
  5. Cook stir-fry vegetables, hamburger meat and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
  6. Add zucchini; cook 4 minutes, stirring occasionally.
  7. Stir in olives and 1/4 cup of the pasta sauce.
  8. Cook until hot, stirring frequently.
  9. Remove from heat.
  10. In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
  11. Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
  12. Place in baking dish.
  13. Pour remaining pasta sauce over shells.
  14. Cover with foil; bake 30 minutes.
  15. Sprinkle with remaining 1/2 cup shredded cheese.
  16. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Amount Per Serving (8)

  • Calories: 210
  • Protein: 20
  • Sugar: 4
  • Carbohydrate: 16
  • Fat: 8
  • Cholesterol: 35
  • Sodium: 260
  • Fiber: 2
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