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Italian Beef and Shells Recipe

Italian Beef and Shells Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. Cook pasta according to package directions.
  • 2. 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.

Wine Pairings

Full-Bodied Red Wine

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