Stuffed Shells with Turkey Sausage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 44
Ingredients
STUFFING:1 cup (4 ounces) shredded part-skim mozzarella cheese 1 tablespoon chopped fresh parsley (optional)1/2 teaspoon freshly ground black pepper1/4 teaspoon salt2 (12.3-ounce) packages reduced-fat/lite extra firm tofu1 egg, lightly beaten44 cooked jumbo pasta shells (1 box)SAUCE:2-1 lb. 10 oz. jars of your favorite spaghetti sauce (we like 6 cheese-Ragu)1 package of low-fat italian turkey sausage jeannie-o (if you don't have this at your store, you can use turkey breakfast sausage and it will still work well)TOPPING:1 cup (4 ounces) shredded part-skim mozzarella cheese
Preheat oven to 350°.
To prepare stuffing, put mozzarella, and next 5 ingredients (through egg) in a bowl and mix. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
To prepare sauce, cook sausage whole in a large sauce pan. Remove and allow to cool enough so that they can be handled. Cut the sausage into bite size pieces. Place back into the sauce pan and add sauce. Bring to a simmer. Cook 10 minutes or until heated.
Spread 2 cups sauce over bottom of 2-8x8 (or one 9x13) baking dishes coated with cooking spray. Arrange stuffed shells in a single layer in pans, top with remaining sauce. Bake at 350° for 40 minutes or until bubbly. Sprinkle with parmesan cheese (optional.)
Makes 44-45 shells. Nutrition information provided is calculated per shell. The entire recipe will serve 10 people. I tend to serve one dish and freeze the other for another night when I don't feel like cooking! (It is a great meal to batch cook as described in the SparkDiet, Stage 2, Action #6, Task#1) This meal freezes really well and is one of those that tastes even better the next day. The recipe is also very easy to cut in half.
Number of Servings: 44
Recipe submitted by SparkPeople user MERRITT1976.
To prepare stuffing, put mozzarella, and next 5 ingredients (through egg) in a bowl and mix. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
To prepare sauce, cook sausage whole in a large sauce pan. Remove and allow to cool enough so that they can be handled. Cut the sausage into bite size pieces. Place back into the sauce pan and add sauce. Bring to a simmer. Cook 10 minutes or until heated.
Spread 2 cups sauce over bottom of 2-8x8 (or one 9x13) baking dishes coated with cooking spray. Arrange stuffed shells in a single layer in pans, top with remaining sauce. Bake at 350° for 40 minutes or until bubbly. Sprinkle with parmesan cheese (optional.)
Makes 44-45 shells. Nutrition information provided is calculated per shell. The entire recipe will serve 10 people. I tend to serve one dish and freeze the other for another night when I don't feel like cooking! (It is a great meal to batch cook as described in the SparkDiet, Stage 2, Action #6, Task#1) This meal freezes really well and is one of those that tastes even better the next day. The recipe is also very easy to cut in half.
Number of Servings: 44
Recipe submitted by SparkPeople user MERRITT1976.
Nutritional Info Amount Per Serving
- Calories: 87.7
- Total Fat: 3.0 g
- Cholesterol: 14.4 mg
- Sodium: 276.6 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 0.9 g
- Protein: 5.7 g
Member Reviews
-
CD2142334
I really enjoyed this recipe. I had never eaten/prepared tofu before and I didn't mind it at all. My wife and I usually use alot of spices (her family likes everything spicy) but I din't know what to use so she thought it was a little bland. That is the only reason I didn't give it 5 stars. - 3/3/10
-
SKINNYRED
This was DELICIOUS. I have never cooked with Tofu, and Merritt1976 was absolutely correct. My 15 year old daughter LOVED it, and though hubcap couldn't tell, he was thrilled to know he was getting healthier food. BTW, I made 1/2 recipe, but used 1 egg...can't cut an egg in half. LOL. Thanks for this - 7/17/07