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!