Stuffed Shells with Turkey Sausage

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4.6 of 5 (25)

Nutritional Info

Servings Per Recipe: 44
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

View full nutritional breakdown of Stuffed Shells with Turkey Sausage calories by ingredient

Introduction

This is an incredibly simple recipe that the whole family will love. If you don't tell your loved ones, they will think it is ricotta but get the benefits of the soy protein. This requires little prep time. Most of the time is the cooking time. This is an incredibly simple recipe that the whole family will love. If you don't tell your loved ones, they will think it is ricotta but get the benefits of the soy protein. This requires little prep time. Most of the time is the cooking time.

Minutes to Prepare: 20

Minutes to Cook: 40

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 pepper

1/4 teaspoon salt

2 (12.3-ounce) packages reduced-fat/lite extra firm tofu

1 egg, lightly beaten

44 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

Directions

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.