Healthified Sausage-Stuffed Shells

Turkey sausage adds lots of flavor but a lot less fat than regular sausage.  Use whole-wheat pasta shells to up the nutritional value.  Enjoy this dinner with a side salad and fresh fruit.    Makes 12 servings.

What you’ll need:

  • 24 jumbo pasta shells
  • 1 pound lean Italian turkey sausage, casings removed
  • 1 container (15 ounces) light ricotta cheese
  • 2 cups shredded Italian cheese blend (8 ounces)
  • 1 box (9 ounces) frozen spinach, thawed, squeezed to drain
  • 1/2 teaspoon dried basil
  • 3/4 cup finely shredded carrots (about 1 medium)
  • 1 jar Italian herb pasta sauce

What you’ll do:

  • Heat oven to 350 degrees.
  • Coat a 13×9-inch baking dish with cooking spray.
  • Cook and drain pasta as directed on package.
  • In a nonstick skillet, crumbled sausage.  Cook over medium heat, stirring frequently, until no longer pink.  Drain.
  • In a medium bowl, stir ricotta cheese, 2 cup of the Italian cheese blend, the spinach and the basil until mixed well.  Stir in the carrots and cooked sausage.
  • Spread about 1/2 cup of the pasta sauce over the bottom of the baking dish.
  • Spoon about 3 tablespoons of the sausage mixture into each pasta shell.  Arrange shells, filled sides up, on sauce in the baking dish.
  • Pour remaining pasta sauce over the stuffed shells.
  • Spray a piece of foil with cooking spray and cover the shells – sprayed side down.
  • Bake 40 minutes.  Uncover; sprinkle with remaining cheese.
  • Baked uncovered for 5-10 minutes or until cheese is melted.

Recipe and image from Eat Better America.

So what are you waiting for…Get dinner on the table!


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