Real Recipes From Real Home Cooks ®

"sausage stuffed shells"

(1 rating)
Recipe by
Susan Dahl
Everett, WA

I made this without using the low-fat ingredients. It's good either way. My boyfriend requests this every other week. I make the whole batch of the the sausage mixture, but then only cook 12 shells and freeze the rest of the sausage mixture. Next time I want it , all I have to do is defrost the sausage mixture and make 12 shells.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 50 Min
method Stove Top

Ingredients For "sausage stuffed shells"

  • 24
    jumbo pasta shells
  • 1 lb
    ground lean spicy italian turkey sausage
  • 1 box
    9 oz.frozen chopped spinach, thawed and water removed
  • 1
    carrot, shredded
  • 1
    container low-fat ricotta cheese
  • 2 c
    shredded reduced-fat italian cheese blend
  • 2 jar
    barilla tomato basil pasta sauce
  • 1/4 tsp
    dried basil

How To Make "sausage stuffed shells"

  • 1
    Heat oven to 375°. Spray 13x9-inch (3 qt) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
  • 2
    In 10-inch skillet, crumble sausage. cook over medium heat, stirring frequently, until no longer pink; drain.
  • 3
    In medium bowl, stir ricotta, 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 tablespoons sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. pour remaining sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil. 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 375F.

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