Stuffed Pasta Shells
INGREDIENTS
  • 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
DIRECTIONS
  1. Heat oven to 350.
  2. Cook and drain pasta as directed on package, omitting salt.
  3. 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.
  4. Remove turkey mixture from skillet.
  5. In same skillet, cook mushrooms, onion,and garlic over medium heat 6-8 minutes, stir occasionally, until vegetables are tender.
  6. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
  7. Spray 13X9-inch (3 quart) glass baking dish with cooking spray.
  8. Spoon about 1 tbsp.turkey mixture into each pasta shell.
  9. Place in baking dish.
  10. Spoon pasta sauce over shells.
  11. Cover with foil.
  12. Bake 20-25 minutes or until hot.
  13. Sprinkle with Parmesan cheese.
RECIPE BACKSTORY
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"... ;-)