Quick and Easy Unstuffed Pasta Shells (Reduced Fat) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a dish I make often when I just need to throw a meal together quickly. It reminds me of the stuffed pasta shells my mother used to make when I was a kid but this is more of an 'unstuffed' version. Over the years I have adapted it to be reduced in fat and when possible I use wholewheat pasta shells. I have also made it with ground turkey in the past and that worked just as well. This is quick and easy comfort food for me. Ingredients:
3 cups medium pasta shells |
1 lb lean ground beef |
1 onion, chopped |
1 cup mushroom, sliced |
1 teaspoon extra virgin olive oil |
1 (10 1/2 ounce) can 98% fat-free condensed mushroom soup |
1/4 cup nonfat milk |
1 1/2 teaspoons garlic powder |
1/2 teaspoon dried basil |
1/2 teaspoon dried parsley |
1/4 teaspoon ground black pepper |
1 cup baby peas, from a can |
1/2 cup low-fat cheddar cheese, shredded |
Directions:
1. Boil pasta according to packet instructions. Mine usually takes about 10 minutes.
2. Meanwhile heat the oil in a pan and then fry the onions for about 3 minutes until they are just starting to soften.
3. Add the ground beef and brown for about another 3 minutes until just about all of the pink is gone.
4. Add the mushrooms and continue to cook until the beef has totally browned.
5. Add the soup, garlic powder, basil, black pepper and parsley and stir to coat the meat mixture.
6. Add the skim milk and cook over a low heat for about 3 minutes, stirring when needed, until the mixture has started to bubble and bit and thicken up.
7. Stir in the peas and just heat through.
8. By now the pasta should have finished cooking. Drain it and stir the cooked pasta and mix in with the sauce until all of the pasta is coated.
9. Add in the shredded cheese and stir through until the cheese has melted.
10. Serve.
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