Meaty Pasta Shells with Vegetables and Parmesan
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 315.1
- Total Fat: 7.8 g
- Cholesterol: 55.2 mg
- Sodium: 809.9 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 4.8 g
- Protein: 21.0 g
View full nutritional breakdown of Meaty Pasta Shells with Vegetables and Parmesan calories by ingredient
Introduction
Just the thing when you are craving a hearty, meaty pasta dish with lots of flavor. Great left over for lunch! Just the thing when you are craving a hearty, meaty pasta dish with lots of flavor. Great left over for lunch!Number of Servings: 10
Ingredients
-
1 tbsp olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
1.5 tsp Italian herb blend
1 28 oz can tomato puree
2 8 oz cans tomato sauce
1 14 oz can sliced mushrooms, drained
.5 c parmesan cheese (or see tip below)
12 oz pasta shells
20 oz ground turkey, 93% lean
Directions
Makes 10 servings, each one heaping cup.
Warm a large, heavy pot over medium heat (I prefer enamel on steel for this recipe). Add olive oil to pan and then the red and green pepper. Saute for a few minutes and add onion, continuing to saute until softened. You may add a small amount of water or chicken broth to speed the process at this point. Add the turkey, garlic, pepper and Italian herbs, breaking up the turkey with your spoon. Cook until turkey is no longer pink; add tomato puree and sauce and simmer covered for 30 minutes, stirring occasionally. Stir in parmesan cheese and mushrooms; continue to simmer covered for another 30 minutes or more, until the flavors have developed to your taste.
In the mean time, cook the pasta until it is al dente. Drain and cool. Combine pasta and sauce - there will be a lot of sauce but the idea is to have more vegetables and lean protien than pasta. Great over cooked spinach or other greens.
Helpful Tip: If you buy fresh parmesan, be sure to save the rinds and store them in the freezer. Instead of adding the grated parmesan to the sauce, add one or two rinds and simmer in the sauce. You will find that the flavor imparted is delicious, and it is a great way to be frugal with a pricey ingredient.
Warm a large, heavy pot over medium heat (I prefer enamel on steel for this recipe). Add olive oil to pan and then the red and green pepper. Saute for a few minutes and add onion, continuing to saute until softened. You may add a small amount of water or chicken broth to speed the process at this point. Add the turkey, garlic, pepper and Italian herbs, breaking up the turkey with your spoon. Cook until turkey is no longer pink; add tomato puree and sauce and simmer covered for 30 minutes, stirring occasionally. Stir in parmesan cheese and mushrooms; continue to simmer covered for another 30 minutes or more, until the flavors have developed to your taste.
In the mean time, cook the pasta until it is al dente. Drain and cool. Combine pasta and sauce - there will be a lot of sauce but the idea is to have more vegetables and lean protien than pasta. Great over cooked spinach or other greens.
Helpful Tip: If you buy fresh parmesan, be sure to save the rinds and store them in the freezer. Instead of adding the grated parmesan to the sauce, add one or two rinds and simmer in the sauce. You will find that the flavor imparted is delicious, and it is a great way to be frugal with a pricey ingredient.