Stovetop Beef ’n’ Shells

I fix this supper when I’m pressed for time. Pair it with salad, bread and fruit for a simple but comforting meal.

—DONNA ROBERTS MANHATTAN, KS

START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS

1 ¹/₂ cups uncooked medium pasta shells

1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 garlic clove, minced

1 can (15 ounces) crushed tomatoes

1 can (8 ounces) tomato sauce

1 teaspoon sugar

¹/₂ teaspoon salt

¹/₂ teaspoon pepper

1. Cook pasta according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add the garlic; cook 1 minute longer. Drain.

2. Stir in the tomatoes, tomato sauce, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Drain pasta; stir into beef mixture and heat through.

PER SERVING 1 ¹/₄ cups equals 339 cal., 9 g fat (4 g sat. fat), 56 mg chol., 772 mg sodium, 36 g carb., 4 g fiber, 29 g pro. Diabetic Exchange: 3 lean meat, 3 vegetable, 1 ¹/₂ starch.