October 10 - Stuffed Pasta Shells Florentine
| Nutritional Analysis per Serving | |
|---|---|
| Glycemic Index | 44 |
| Glycemic Load | 12 |
| Calories | 260 |
| Protein | 26 |
| Animal Protein | 20 |
| Vegetable Protein | 6 |
| Carbohydrates | 28 grams |
| Dietary Fiber | 1 gram |
| Net Carbohydrate | 27 grams |
| Fat | 4 1/2 grams |
| Saturated Fat | 1 1/2 grams |
| Cholesterol | 46 mg |
| Sodium | 215 mg |
| Exchanges | 1 1.2 starch, 3 lean meat, 1 vegetable, 1/2 fat |
Each month we will feature a recipe from The Complete Idiot's Guide to Terrific Diabetic Meals written by Lucy Beale, Barbara Forsberg and Joan Clark, MS, RD, CDE.
Stuffed Pasta Shells Florentine
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 8
Serving Size: 2 stuffed shells
Ingredients
- 16 jumbo pasta shells (al dente)
- 1 TB. unsalted butter
- 1 lb. lean ground beef
- 1 cup coarsely chopped mushrooms (about 4 oz.)
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 tsp. Italian seasoning
- 1/4 tsp. freshly ground black pepper
- 1 TB. butter
- 1 (16-oz.) container non-fat cottage cheese
- 1 (10-oz.) package frozen chopped spinach, thawed and well drained
- 1/2 cup liquid egg substitute
Preheat the oven to 350°F. Cook pasta shells according to package directions in unsalted water. Drained keep warm. Meanwhile, melt butter in a large skillet over medium-high heat. Add beef, mushrooms, onion, garlic, Italian seasoning, and pepper and cook, stirring, until vegetables are tender and beef is thoroughly cooked. Remove from the heat and stir in cottage cheese, spinach, and egg substitute. Spoon equal portions of mixture into shells. Spread 1/2 cup spaghetti sauce in the bottom of a 13x9x2-inch baking dish. Arrange shells over sauce. Top with remaining sauce. Cover and bake for 35 minutes or until hot.
Palate Preview
A delicious version of stuffed pasta shells. Theyre filled with ground beef, mushrooms, cottage cheese, and spinach. Top them with spaghetti sauce and you have a satisfying Italian dish. Also excellent with Puttanesca sauce.
