Low Fat Cheesy Jumbo Pasta Shells With Ground Turkey Food

THREE-CHEESE JUMBO SHELLS

Steps:

• In a large skillet, cook beef and onion over medium heat until the meat is no longer pink, breaking meat into crumbles; drain. Stir in the water, tomato paste, bouillon and oregano. Cover and simmer for 30 minutes. , Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup mozzarella, Parmesan cheese and egg. Stuff shells with the cheese mixture., Arrange shells in a greased shallow 3-qt. or 13x9-in. baking dish. Spoon meat sauce over shells. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake until cheese is melted, 3-5 minutes longer. Freeze option: After assembling, sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

CHEESY STUFFED SHELLS

Steps:

• Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
• Preheat oven to 350 degrees F (175 degrees C).
• Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish. Top with spaghetti sauce and mozzarella cheese.
• Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.

STUFFED SHELLS IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Set aside in warm water.
• In a large heavy skillet saute mushrooms, garlic and onions. Add ground turkey and cook until evenly brown. Season with salt and pepper. Remove from heat, and stir in spinach, parsley, cottage cheese and Parmesan cheese.
• Stuff the cooked shells with the mixture, and place in a 9x13 inch baking dish. Cover with spaghetti sauce, and sprinkle top with mozzarella cheese.
• Cover with foil, and bake in preheated oven for 30 to 45 minutes, or until heated through.

LOW FAT CHEESY JUMBO PASTA SHELLS WITH GROUND TURKEY

Steps:

• In an 8 quart pot, bring water to a boil and cook shells according to package directions.
• Drain and cool immediately with cold water.
• Drain and place open side down on paper towels.
• Meanwhile brown ground turkey with onion and garlic; drain fat.
• Combine the next 8 ingredients.
• In a medium bowl, combine ground turkey and the cheese mixture.
• Reserve the 1/4 cup of Mozzarella.
• Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
• Preheat oven to 375 degrees Fahrenheit.
• Spoon the cheese/meat mixture into each pasta shell and place open side up, in a single layer, in prepared pan. I don't usually use all 12 ounces of noodles.
• Pour the remaining sauce (RESERVE 1 Cup Sauce) over the stuffed shells.
• Loosely cover with foil and bake for 40 minutes.
• During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
• Bake 5 more minutes.
• Garnish with fresh chopped basil. I like to have a side of warm spaghetti sauce to drizzle over; especially for left-overs.

LOW FAT CHEESY PASTA

Steps:

• Cook box of penne per package directions and keep warm.
• Mince garlic and sauté in butter/olive oil blend until garlic is slightly golden.
• Add broth and milk.
• Add 3 tsp flour, salt/pepper to taste.
• Simmer and stir constantly until sauce thickens.
• Pour over warm pasta, coat and enjoy!
• **You can put anything in this, chicken, broccoli, any vegetables -- play with it! Have fun with it!