Not Your Traditional Stuffed Shells

Traditional Italian stuffed shells taste real good, but they are not real good for you.  This makeover stuffed shells recipe from Taste of Homes Healthy Cooking swapped some traditional ingredients for healthier ones, but didn't not swap any flavor!  For this recipe you will need:
   20 uncooked jumbo stuff shells
   1 pound of lean ground beef (90% lean)
   1 large onion, chopped
   1 medium green pepper, chopped
   1 1/4 cup of reduced fat ricotta cheese
   1 1/2 cup shredded reduced fat Italian cheese blend, divided
   1/4 cup grated Parmesan cheese
   1/4 cup prepared pesto
   1 egg, lightly beaten
   1 can (14.5 oz) Italian diced tomatoes, undrained
   1 can (8 oz) no-salt -added tomato sauce
   1 tsp Italian seasoning

  


Cook the pasta according to package directions to al dente; drain and rinse in cold water.  In a large skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain.

In a large bowl, combine the ricotta cheese, 1 cup of Italian cheese blend, Parmesan cheese, pesto, egg, and half the beef mixture.

In a small bowl combine tomatoes, tomato sauce, and Italian seasoning.

Spoon 3/4 cup of the tomato mixture into a 13x9 baking dish that is coated with cooking spray.

Spoon cheese mixture into pasta shells; place them in the baking dish.

Combine remaining beef mixture and tomato mixture.

Spoon the mxiture over the shells.  Sprinkle with the remaining cheese.  Cover and refrigerate overnight if needed.  If refrigerated, remove the dish from the refrigerator 30 minutes prior to baking.  Cover and bake at 350 degrees for 40 minutes. Uncover and bake 5-10 minutes longer or until cheese is melted.  Two shells are 295 calories compared to traditional stuffed shells which are 405.