Stuffed Pasta Shells (Recipe Makeover)

uncooked jumbo pasta shells

1/2

lb lean ground turkey

teaspoon Italian seasoning

1/2

teaspoon fennel seed

1/4

teaspoon salt

1/4

teaspoon pepper

cups sliced fresh mushrooms

medium onion, chopped (1/2 cup)

cloves garlic, finely chopped

cup fat-free cottage cheese

1/4

cup fat-free egg product

cups tomato pasta sauce

1/4

cup shredded Parmesan cheese

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1

Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
2

Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
3

In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
4

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
5

Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.

Nutrition Information

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.