Stovetop Beef ’n’ Shells
I fix this sauced-up supper when I’m pressed for time, and lucky for my family, it’s as tasty
as it is fast. Team it up with salad, bread and fruit for a comforting meal.
—DONNA ROBERTS MANHATTAN, KSSTART TO FINISH: 30 MIN.
MAKES: 4 SERVINGS1 ¹₂cups uncooked medium pasta shells
(about 4 ounces)
1 pound lean ground beef(90% lean)
1 medium onion, chopped
1 garlic clove, minced
1 can(15 ounces)crushed tomatoes
1 can(8 ounces)tomato sauce
1 teaspoon sugar
¹₂teaspoon salt
¹₂teaspoon pepper
1.Cook pasta according to package
directions;drain.
2.Meanwhile, in a large skillet, cook and
crumble beef with onion and garlic over
medium-high heat until no longer pink,
5-7 minutes. Stir in remaining
ingredients; bring to a boil. Reduce heat;
simmer, uncovered, until flavors are
blended, 10-15 minutes.
3.Stir in pasta; heat through.
PER SERVING 1 ¼ cups: 344 cal., 11g fat
(4g sat. fat), 71mg chol., 815mg sodium,
35g carb. (9g sugars, 4g fiber), 29g pro.
Diabetic Exchanges: 3 lean meat, 2
starch, 1 vegetable.