"Healthified" Sausage-Stuffed Shells

SoupNazi

70% less sat fat • 59% less fat • 30% fewer calories than the original recipe. This recipe's come out of its shell by subsitutions beyond the Italian tukey sausage that shaves both fat and saturated fat. Shredded carrots add a good-for-you flavor boost. Now it's party perfect! From eatbetteramerica.

Prep Time:30 min
Start to Finish:1 hr 20 min
makes:12 servings (2 shells each)

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.
High Altitude (3500-6500 ft): Heat oven to 375°F.



Nutritional Information

1 Serving:
Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 720mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 7g); Protein 19g % Daily Value*: Vitamin A 70%; Vitamin C 4%; Calcium 25%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

SoupNazi

70% less sat fat • 59% less fat • 30% fewer calories than the original recipe. This recipe's come out of its shell by subsitutions beyond the Italian tukey sausage that shaves both fat and saturated fat. Shredded carrots add a good-for-you flavor boost. Now it's party perfect! From eatbetteramerica.

Prep Time:30 min
Start to Finish:1 hr 20 min
makes:12 servings (2 shells each)

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.
High Altitude (3500-6500 ft): Heat oven to 375°F.



Nutritional Information

1 Serving:
Calories 290 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 40mg; Sodium 720mg; Total Carbohydrate 33g (Dietary Fiber 2g, Sugars 7g); Protein 19g % Daily Value*: Vitamin A 70%; Vitamin C 4%; Calcium 25%; Iron 15% Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 1 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

Jackie_W

Oooooh now they look nice, might have to try these
thanks soupNazi for sharing :flowerforyou:

SoupNazi

Oooooh now they look nice, might have to try these
thanks soupNazi for sharing :flowerforyou:

Your very welcome Jackie!:flowerforyou:

age1389

I make something similiar but always up for a change... Thanks...



-Adrienne