Stuffed pasta shells in Bolognese sauce

Ingredients:

• 230 g lean ground beef
• 16 large shell pasta (about 170 g)
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 2 cups canned pureed tomatoes
• 3 tablespoons tomato paste
• 1.3 cups semi-skimmed ricotta cheese
• 1/2 cup canned roasted bell peppers
• Protein of 1 large egg
• 2 tablespoons chopped fresh parsley
• 3 tbsp. low-fat grated Italian cheese mix (mozzarella, provolone, parmesan)
• Ground black pepper

Preparation:

1. Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to package directions. Reserve 1.5 cups of the cooking water, drain the remaining water, and rinse the pasta with cold water. Set aside.
2. Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the ground beef, for 5 minutes, until golden brown. Add the garlic and cook for 1 minute.
   
   Reduce heat to medium, add the pureed tomatoes, tomato paste, 1 cup of the pasta cooking water, and 1/2 teaspoon of salt. Let simmer while you stuff the shells, about 5 minutes. If the sauce is too thick, add more cooking water.
3. Preheat the oven to 350°F. In a bowl, combine the ricotta, roasted peppers, egg white, 1 tablespoon each of parsley and grated cheese, 1/2 teaspoon of salt, and a few grinds of pepper.
   
   Fill each shell with 1 tablespoon of the mixture and place them open-side up in the pan. Sprinkle with the remaining 2 tablespoons of grated cheese and bake until bubbling, 5 minutes. Sprinkle with the remaining 1 tablespoon of parsley.