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Skinny Sausage-Stuffed Shells

 46 Ratings
6 Comments
  • Prep Time 30 min
  • Total Time 1 hr 20 min
  • Servings 12
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70% less sat fat • 59% less fat • 30% fewer calories than the original recipe. Shredded carrots are the secret good-for-you boost.

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) 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

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

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.

Nutrition Information

No nutrition information available for this recipe.

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