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pasta shells for stuffing lean ground beef green pepper red pepper onion margarine salsa tomato sauce cheese water garlic powder Creole seasoning
Viewed: 38 - Published at: 8 years agoIngredients
- 24 pasta shells for stuffing, cooked and drained
- 1 lb. lean ground beef
- 1/3 c. chopped green pepper
- 1/3 c. chopped red pepper
- 1/3 c. chopped onion
- 1 Tbsp. reduced-calorie margarine
- 1 (12 oz.) pkg. frozen chopped spinach, thawed and drained
- 2 c. medium salsa
- 1 (8 oz.) can tomato sauce
- 1 c. shredded low-fat Co-Jack cheese
- 1/2 c. water
- 1/2 tsp. garlic powder
- 1 Tbsp. Creole seasoning
Method
- Preheat oven to 350°.
- In large skillet, brown beef and drain. In medium saucepan, saute peppers and onion in margarine.
- Stir half of sauteed vegetables into beef. Add spinach, 1 cup salsa, 4 ounces tomato sauce, 1/2 cup cheese, garlic powder and Creole seasoning.
- Mix well.
