Change up the classic pasta dinner to this Beef Stuffed Pasta recipe! It’s filling and serves 8.
https://www.youtube.com/watch?v=o13ucUPfnkM
Ingredients
- 1 lb extra lean ground beef cooked and drained
- 16 ounces uncooked jumbo pasta shells
- 1 tbsp olive oil
- 1/2 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
- 1/2 cup fat free ricotta cheese
- 1/4 cup fat free egg substitute
- 1/4 cup grated Parmesan cheese
- 1/2 cup reduced fat mozzarella cheese shredded
Servings:
Units:
Instructions
- Heat oven to 350°F.
- Spray 11x7-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
This easy recipe for Lemon Garlic Chicken Meal is going to be your go-to favorite dish for those weeks you need to prepare meals ahead of time! The baked chicken, cheese-covered peppers, asparagus spears, and sweet potatoes make for a filling meal that is low in fat and high in fiber and protein. If one of your new year’s resolutions is to make more healthy meals at home, start with this one! 
