Beef Stuffed Pasta
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Beef Stuffed Pasta
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| Servings |
| 8 |
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Ingredients
- 1lb extra lean ground beefcooked and drained
- 16ounces uncooked jumbo pasta shells
- 1tbsp olive oil
- 1/2cup frozen bell pepper/onion stir fry vegetables
- 2cloves garlicfinely chopped
- 1 small zucchinidiced
- 1 (2 1/4 ounce)can sliced ripe olivesdrained
- 1 (14 ounce)jar unsalted tomato sauce
- 1/2 cup fat free ricotta cheese
- 1/4cup fat free egg substitute
- 1/4 cup grated Parmesan cheese
- 1/2 cup reduced fat mozzarella cheeseshredded
Instructions
- Heat oven to 350°F.
- Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
- Cook and drain pasta shells as directed on package.
- Meanwhile, in 10-inch skillet, heat oil over medium heat until hot.
- Cook stir-fry vegetables, ground beef and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender.
- Add zucchini; cook 4 minutes, stirring occasionally.
- Stir in olives and 1/4 cup of the tomato sauce.
- Cook until hot, stirring frequently.
- Remove from heat.
- In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese. Stir in zucchini mixture until well mixed.
- Fill each cooked pasta shell with about 2 tablespoons zucchini mixture.
- Place in baking dish.
- Pour remaining tomato sauce over shells.
- Cover with foil; bake 30 minutes.
- Sprinkle with remaining 1/2 cup shredded cheese.
- Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.
Recipe Notes
