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Italian Beef and Shells Recipe

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A hearty entree comes easy tonight with this veggie and pasta combo. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio

This recipe is:

Quick

Diabetic Friendly

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Italian Beef and Shells Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

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 (23 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; drain. Stir in the marinara sauce, squash, zucchini, wine and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened. Drain pasta; stir into beef mixture and heat through. Yield: 4 servings.

Nutritional Facts 1-3/4 cups equals 396 calories, 10 g fat (4 g saturated fat), 71 mg cholesterol, 644 mg sodium, 45 g carbohydrate, 5 g fiber, 29 g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Originally published as Italian Beef and Shells in Simple & Delicious October/November 2010, p30

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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