Sausage Stuffed Shells (2 Shells per Serving)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 217.4
- Total Fat: 9.0 g
- Cholesterol: 40.2 mg
- Sodium: 572.3 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 1.8 g
- Protein: 16.0 g
View full nutritional breakdown of Sausage Stuffed Shells (2 Shells per Serving) calories by ingredient
Introduction
Adopted from Eat Better America: Healthified Recipes Adopted from Eat Better America: Healthified RecipesNumber of Servings: 7
Ingredients
14 jumbo pasta shells
1/2 lb lean Italian turkey sausage, casings removed
1/2 container (7.5 oz) light ricotta cheese
1 cups shredded reduced-fat Italian cheese blend (4 oz)
5oz frozen spinach, thawed, squeezed to drain
1/4 teaspoon dried basil leaves
1/4 + 1 tbs cup finely shredded carrots (1/2 medium)
1/2 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce (or any pasta sauce! I make mine with carrot puree-- More nutrition!)
Directions
1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
2 In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
3 In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
4 Spread about 1/4 cup of the pasta sauce over bottom of baking dish. Spoon about 1 1/2
tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
5 Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Number of Servings: 7
Recipe submitted by SparkPeople user MIGLIACCIOA3.
2 In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
3 In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
4 Spread about 1/4 cup of the pasta sauce over bottom of baking dish. Spoon about 1 1/2
tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
5 Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
Number of Servings: 7
Recipe submitted by SparkPeople user MIGLIACCIOA3.