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Italian Beef Stuffed Shells Marinara

823 - Diabetic Gourmet Magazine





  1. Preheat oven to 375F. Prepare pasta shells according to package directions; drain. Set aside. Shred beef pot roast with two forks.
  2. Meanwhile, combine pot roast, cottage cheese, 1/2 cup Parmesan cheese, egg, parsley and garlic in large bowl.
  3. Fill shells evenly with beef mixture. Spread 1 cup pasta sauce on bottom of 11 X 7-inch glass baking dish. Arrange shells in dish; top with remaining sauce.
  4. Cover with aluminum foil.
  5. Bake in 375F oven 20 minutes or until heated through.
  6. Remove foil; sprinkle with remaining 1/4 cup cheese.
  7. Bake, uncovered, 5 to 8 minutes or until cheese is slightly browned and sauce is bubbly.
  8. Season with salt and pepper, if desired. Garnish with basil, if desired.

Nutritional Information Per Serving:

Calories: 364
Fat: 13 grams
Saturated Fat: 5 grams
Fiber: 4 grams
Sodium: 238 miligrams
Cholesterol: 119 miligrams
Protein: 40 grams
Carbohydrates: 20 grams

Source: TBC