Stuffed Pasta Shells with Mushroom Sauce

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Stuffed Pasta Shells with Mushroom Sauce

From Smart Crockery Cooking

 

Store-bought shells minimize preparation time. The hearty sauce is rich with

mushroom flavor.

 

5- to 6-quart cooker

 

Makes 6 servings

 

8 ounces mushrooms, sliced

2 teaspoons olive oil

2 soy-sausage breakfast patties

1 can (28 ounces) plum tomatoes, cut up

1 can (6 ounces) low-sodium tomato paste

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 cup dry white wine

1 package (20 ounces) low-fat cheese-stuffed pasta shells

Snipped fresh Italian parsley, for garnish

Sauté the mushrooms in the oil in a nonstick skillet until golden, about 5

minutes. Transfer them to an electric slow cooker.

 

In the same skillet, cook the sausage patties for 6 minutes. Remove them

from the skillet, and cut them into 1/4-inch cubes. Place the pieces in the

slow cooker.

 

Stir in the tomatoes, tomato paste, oregano, garlic, and wine. Cover and

cook on HIGH for 3 1/2 to 5 hours.

 

Add the shells to the sauce, making certain to cover them with sauce. Cover

and cook until the shells are thoroughly hot, about 1 hour. Garnish with the

parsley.

 

Per serving: About 212 calories, 6.9 g fat (28% of calories), 1.9 g

saturated fat, 8.3 mg cholesterol, 584 mg sodium, 3.4 g dietary fiber.

 

Happy Cooking!

Jenny M., Moderator

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