Sausage Stuffed Shells (2 Shells per Serving)

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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
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Adopted from Eat Better America: Healthified Recipes Adopted from Eat Better America: Healthified Recipes
Number of Servings: 7


    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!)


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.

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