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Cheeseburger Stuffed Shells
Healthy, skinny, lightened-up cheeseburger stuffed shells with tomato meat sauce, mustard seasoning, lettuce, and cheese.
Course
dinner, lunch
Prep Time
10
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
439
kcal
Author
Brandi Crawford
Ingredients
12
jumbo pasta shells
1
pound
ground beef
1
cup
onion
chopped
2-3
garlic cloves
chopped
15
oz
can no-salt-added tomato sauce
15
oz
can diced tomatoes
1 1/2
cups
2% Reduced-Fat Shredded Cheese
1/2
cup
lettuce
shredded
1
teaspoon
worcestershire sauce
1
teaspoon
liquid smoke
1
teaspoon
of ground mustard or 1 tablespoon dry mustard
12-15
dill pickles
I am not a fan of pickles, so I did not use them in the recipe pictured, sliced
Weber burger seasoning
salt, and pepper to taste
Instructions
Preheat the oven to 375 degrees.
Boil the shells in water according to the directions on the package. Remove from water and allow to cool.
Heat a skillet over medium-high heat.
Add the onions and garlic, and cook until fragrant.
Add the ground beef, burger seasoning, salt and pepper. Cook until brown and break up the beef into small pieces.
Add the tomatoes, tomato sauce, mustard, pickles, worcestershire, and liquid smoke.
Cover and cook on low for 5 minutes.
Add 1/2 cup of the shredded cheese and stir until the cheese melts.
Place about 1/4th of the ground beef sauce in the bottom of a baking dish.
Fill each shell with the remainder of the mixture.
Add the stuffed shells to the baking dish.
Sprinkle the remaining cup of shredded cheese over the shells.
Cover the baking dish with foil and bake for 25 minutes.
Then, remove foil and bake for an additional 5 -10 minutes.
Allow to cool and added the shredded lettuce to the shells.
Serve!
Notes
One serving = 3 stuffed shells with meat sauce.
Nutrition
Calories:
439
kcal