Stuffed Pasta Shells (Recipe Makeover)

 

16

uncooked jumbo pasta shells

1/2

lb lean ground turkey

1

teaspoon Italian seasoning

1/2

teaspoon fennel seed

1/4

teaspoon salt

1/4

teaspoon pepper

2

cups sliced fresh mushrooms

1

medium onion, chopped (1/2 cup)

4

cloves garlic, finely chopped

1

cup fat-free cottage cheese

1/4

cup fat-free egg product

2

cups tomato pasta sauce

1/4

cup shredded Parmesan cheese

• 1 Heat oven to 350°F. Cook and drain pasta as directed on package, omitting salt.
• 2 Meanwhile, in 10-inch nonstick skillet, cook turkey, Italian seasoning, fennel, salt and pepper over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink; remove turkey mixture from skillet.
• 3 In same skillet, cook mushrooms, onion and garlic over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are tender. Stir turkey mixture, cottage cheese and egg product into mushroom mixture.
• 4 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spoon about 1 tablespoon turkey mixture into each pasta shell. Place in baking dish. Spoon pasta sauce over shells.
• 5 Cover with foil. Bake 20 to 25 minutes or until hot. Sprinkle with Parmesan cheese.