LIGHTENED-UP BEEF-STUFFED SHELLS

I love that I can make this meal ahead of time or bake it for dinner right away. Either way, it’s a lighter take on a much-loved dish.

—Blair Lonergan, Rochelle, VA

Prep: 45 min. + chilling • Bake: 45 min. • Makes: 10 servings

• 20 uncooked jumbo pasta shells
• 1 lb. lean ground beef (90% lean)
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 ¼ cups reduced-fat ricotta cheese
• 1 ½ cups shredded reduced-fat Italian cheese blend, divided
• ¼ cup grated Parmesan cheese
• ¼ cup prepared pesto
• 1 large egg, lightly beaten
• 1 can (14 ½ oz.) Italian diced tomatoes, undrained
• 1 can (8 oz.) no-salt-added tomato sauce
• 1 tsp. Italian seasoning

1. Cook pasta according to the package directions for al dente; drain and rinse in cold water. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. In a large bowl, combine the ricotta cheese, 1 cup Italian cheese blend, Parmesan cheese, pesto, egg and half of the beef mixture.

2. In a small bowl, combine the tomatoes, tomato sauce and Italian seasoning. Spread ¾ cup into a 13x9-in. baking dish coated with cooking spray. Spoon cheese mixture into pasta shells; place in baking dish. Combine the remaining beef mixture and tomato mixture; spoon over shells. Sprinkle with the remaining cheese. Cover and refrigerate overnight.

3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 5-10 minutes longer or until cheese is melted.

2 stuffed shells: 295 cal., 12g fat (5g sat. fat), 70mg chol., 436mg sod., 23g carb. (7g sugars, 2g fiber), 22g pro. Diabetic exchanges: 3 lean meat, 1 ½ starch, 1 fat.