Recipes

Stuffed Pasta Shells

rosey
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Thought I would post a few healthy meals...I am a country girl and it is kinda like Paula says...I can't get enough "butter"... ;-)

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• Cooking Time: 20-25 minutes
• 16 uncooked jumbo pasta shells
• 1/2 lb lean ground turkey
• 1 tsp. Italian seasoning
• 1/2 tsp. fennel seed
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 cups sliced fresh mushrooms
• 1 medium onion,chopped ( 1/2 cup )
• 4 cloves garlic,finely chopped
• 1 cup fat-free cottage cheese
• 1/4 cup fat-free egg product
• 2 cups tomato pasta sauce
• 1/4 cup shredded Parmesan cheese

Heat oven to 350.

Cook and drain pasta as directed on package, omitting salt.

Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8-10 minutes,stir occasionally, until turkey is no longer pink.

Remove turkey mixture from skillet.

In same skillet, cook mushrooms, onion,and garlic over medium heat 6-8 minutes, stir occasionally, until vegetables are tender.

Stir turkey mixture, cottage cheese and egg product into mushroom mixture.

Spray 13X9-inch (3 quart) glass baking dish with cooking spray.

Spoon about 1 tbsp.turkey mixture into each pasta shell.

Place in baking dish.

Spoon pasta sauce over shells.

Cover with foil.

Bake 20-25 minutes or until hot.

Sprinkle with Parmesan cheese.