Stuffed Shells

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 223.7
  • Total Fat: 7.5 g
  • Cholesterol: 45.0 mg
  • Sodium: 550.1 mg
  • Total Carbs: 22.8 g
  • Dietary Fiber: 1.9 g
  • Protein: 15.8 g

View full nutritional breakdown of Stuffed Shells calories by ingredient
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Number of Servings: 12


    24 jumbo pasta shells (from 12-oz box)
    3 Chicken/Spinach/Asiago sausages, casings removed.
    1 container (15 oz) light ricotta cheese
    2 cups shredded reduced-fat Italian cheese blend (8 oz)
    1 box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
    1/2 teaspoon dried basil leaves
    3/4 cup finely shredded carrots (1 medium)
    1 jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce


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 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 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.
High Altitude (3500-6500 ft): Heat oven to 375°F.

Number of Servings: 12

Recipe submitted by SparkPeople user THATSNOTFAB.

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