Stuffed Pasta with Tomato Mushroom Sauce

Stuffed Pasta with Tomato Mushroom Sauce
Stuffed Pasta with Tomato Mushroom Sauce

Prep Time: 25 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 40 minutes

Category: Vegetarian

Cuisine: American

Stuffed Pasta with Tomato Mushroom Sauce

Stuffed Pasta with Tomato Mushroom Sauce – Per serving:    298 calories (28% calories from fat), 10 g total fat (4 g saturated fat), 16 g protein, 36 g carbohydrates, 6 g dietary fiber, 22 mg cholesterol, 211 mg sodium, 801 mg potassium


  • 12 large pasta shells or manicotti tubes
  • 1 tablespoon olive oil
  • 1 medium onion, minced
  • 2 large cloves garlic, minced
  • 1 cup (250 g) low-fat ricotta cheese
  • 1 10-ounce (300 g) package frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup 20 g) freshly grated Romano cheese
  • 2 teaspoons crushed dried oregano
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon ground nutmeg
  • Tomato Mushroom Sauce
  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 3 large cloves garlic, minced
  • 1 medium red bell pepper, seeded and chopped
  • 1/2 pound (240 g) fresh mushrooms, thinly sliced
  • 1 teaspoon crushed dried oregano
  • 1 teaspoon crushed dried basil
  • 1 15-ounce (450 g) can no-salt-added tomato sauce
  • 1 6-ounce (180 g) can tomato paste
  • 1/2 cup 120 ml) dry red wine or water
  • 1/2 cup 57 g) shredded part-skim mozzarella cheese


  1. Cook pasta in a large pot of boiling water according to package directions. Drain and set aside.
  2. In a large nonstick skillet, heat the olive oil over medium-low heat. Add the onion and garlic. Sauté, stirring occasionally, until the onion is limp. Remove from the heat. Place the onion mixture in a bowl along with the ricotta cheese, spinach, Romano, oregano, pepper, and nutmeg. Stir to mix well. Use the cheese mixture to lightly stuff the pasta.
  3. To make the sauce, add the olive oil to the same nonstick skillet. Place over medium heat and add the onion, garlic, bell pepper, and mushroom. Sauté, stirring occasionally, until the vegetables are soft and most of the liquid is evaporated. Stir in the oregano, basil, tomato sauce, tomato paste, and wine. Cook, stirring occasionally, until the sauce comes to a boil and thickens slightly.
  4. Spread a fourth of the sauce mixture in a 13 by 9-inch (32.5 by 22/5 cm) casserole. Top with the filled pasta shells. Spoon the remaining sauce over and around the shells. Sprinkle with the mozzarella cheese. Cover with aluminum foil. (At this point, you may refrigerate for several hours or overnight.)
  5. When read to bake, preheat the oven to 375°F (190°C, Gas Mark 5).
  6. Bake for about 45 to 50 minutes, until heated through and bubbling around the edges. Uncover during the last 15 minutes of baking time to lightly brown the top. Let stand for 5 minutes before serving.


Diabetic exchanges:    1 low-fat protein, 2 carbohydrate (bread/starch), 1 fat

Nutrition Facts

Stuffed Pasta with Tomato Mushroom Sauce

Serves 6

Amount Per Serving
Calories 298
% Daily Value*
Total Fat 10 15.4%
Saturated Fat 4 20%
Trans Fat
Cholesterol 22 7.3%
Sodium 211 8.8%
Total Carbohydrate 36 12%
Dietary Fiber 6 24%
Protein 16
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.