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Healthified Sausage-Stuffed Shells

70% less sat fat • 59% less fat • 30% fewer calories than the original recipe. Shredded carrots are the secret good-for-you boost.

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( 46 Ratings)

46 Ratings

5 Stars 35%

4 Stars 24%

3 Stars 15%

2 Stars 20%

1 Stars

Member Reviews ( 7 )

e349e158-f5a5-4458-9364-9b4fda3799ce

Prep Time 30 min
Total Time 1 hr 20 min
Servings 12

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

To quickly thaw spinach, cut small slit in center of pouch; microwave on High 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towels.

Light and part-skim ricotta cheese are not created equal. Part-skim is slightly higher in fat and calories. Compare the labels the next time you shop.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 290
Calories from Fat: 80),

% Daily Value

Total Fat: 9g; 9%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 720mg; 720%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 2g 2% Sugars 7g 7% ),
Protein: 19g; 19%

% Daily Value*:

Vitamin A: 70%;
Vitamin C: 4%;
Calcium: 25%;
Iron: 15%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 7 Reviews View All

Posted 8/14/2011 8:03:14 PM REPORT ABUSE shelleylovesbrandon said:

Rating:

very easy to make and tasted really good! 4 shells fills an adult up

This reply was: Helpful Inspiring

Posted 2/14/2011 8:41:17 PM REPORT ABUSE sobey78 said:

Rating:

This is a great recipe, easy to follow instructions. Both kids and adults loved it.

This reply was: Helpful Inspiring

Posted 8/23/2010 5:58:10 PM REPORT ABUSE sms105 said:

Rating:

Delicious. If I didn't know this was "healthified", I never would have guessed it. There are only 2 of us, so I baked 2 servings each and froze the rest.

This reply was: Helpful Inspiring