"sausage stuffed shells"
(1 rating)
I made this without using the low-fat ingredients. It's good either way. My boyfriend requests this every other week. I make the whole batch of the the sausage mixture, but then only cook 12 shells and freeze the rest of the sausage mixture. Next time I want it , all I have to do is defrost the sausage mixture and make 12 shells.
(1 rating)
yield
12 serving(s)
prep time
30 Min
cook time
50 Min
method
Stove Top
Ingredients For "sausage stuffed shells"
-
24jumbo pasta shells
-
1 lbground lean spicy italian turkey sausage
-
1 box9 oz.frozen chopped spinach, thawed and water removed
-
1carrot, shredded
-
1container low-fat ricotta cheese
-
2 cshredded reduced-fat italian cheese blend
-
2 jarbarilla tomato basil pasta sauce
-
1/4 tspdried basil
How To Make "sausage stuffed shells"
-
1Heat oven to 375°. Spray 13x9-inch (3 qt) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
-
2In 10-inch skillet, crumble sausage. cook over medium heat, stirring frequently, until no longer pink; drain.
-
3In medium bowl, stir ricotta, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
-
4Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoons sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. pour remaining sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil. 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 375F.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT