Shells with White Beans and Beef
- 1 of 4 Heat oil in a large nonstick lidded skillet over medium-high heat. Season beef with 1/4 teaspoon of the salt. Add to skillet and cook for 2 minutes. Turn and cook for an additional 2 minutes. Remove beef from skillet to a plate with a slotted spoon. Keep warm.
- 2 of 4 Add onion and celery to skillet and cook, stirring occasionally, for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes, beans, oregano, basil, red pepper flakes and remaining 1/2 teaspoon salt. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 12 minutes. Stir occasionally.
- 3 of 4 Meanwhile, cook pasta following package directions, about 8 minutes. Drain, reserving 1 cup of the cooking water. Place drained pasta back into pot. Add the bean mixture, cooked beef with accumulated juices and the reserved cooking water to the pasta.
- 4 of 4 Serve with grated cheese, if desired.
Servings Per Recipe: 8
Per Serving: 37 mg chol., 5 g sat. fat, 65 g carb., 13 g Fat, total, 8 g fiber, 483 kcal cal., 25 g pro., 545 mg sodium