Italian Beef and Shells
Total Time: Prep/Total Time: 30 min.，Makes: 4 servings
A veggie and pasta combo makes a hearty entree that comes together easily. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio
Ingredients
- 1-1/2 cups uncooked medium pasta shells
- 1 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 jar (24 ounces) marinara sauce
- 1 small yellow summer squash, quartered and sliced
- 1 small zucchini, quartered and sliced
- 1/4 cup dry red wine or reduced-sodium beef broth
- 1/2 teaspoon salt
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
Directions
- Cook pasta according to package directions.
- Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink, crumble beef; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 10-15 minutes. Drain pasta; stir into beef mixture and heat through.
NutritionFacts
1-3/4 cups: 396 calories, 10g fat (4g saturated fat), 71mg cholesterol, 644mg sodium, 45g carbohydrate (16g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 3 starch, 3 lean meat.
