Stuffed Pasta Shells
Why I Love This Recipe
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"... ;-)
Ingredients You'll Need
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.
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