Healthified Sausage-Stuffed Shells

 

24

jumbo pasta shells (from 12-oz box)

1

lb lean Italian turkey sausage, 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.