"healthified" sausage stuffed shells
(3 ratings)
Not bad for a healthier version! EatBetterAmerica.com
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(3 ratings)
yield
12 (2 shells each)
prep time
30 Min
cook time
1 Hr 20 Min
Ingredients For "healthified" sausage stuffed shells
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24pasta shells, giant
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1 lbturkey italian sausage, bulk (no casings), (i cheated & used regular italian sausage)
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1 cont.ricotta cheese, part-skim
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2 citalian cheese blend, reduced-fat
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1 boxspinach, frozen, thawed
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1/2 tspbasil, dried
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3/4 ccarrots, shredded (about 1 medium)
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1 jarmuir glen organic italian herb pasta sauce (i cheated & used barrila marinara sauce)
How To Make "healthified" sausage stuffed shells
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1Preheat oven to 350 degrees F. Spray 13" x 9" (3 qt) baking dish with cooking spray. Cook & drain pasta as directed on package, omiting salt.
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2In 10" nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink, drain.
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3In medium bowl, stir ricotta cheese, 1 C of the italain blend cheese, the spinach & basil until well mixed. Stir in carrots & sausage. NOTE: How to drain the spinach...take the thawed (originally frozen) spinach into a clean dish towel. Wrap up all ends & squeeze until almost all juice is out. Don't forget to wash the dish towel - LOL!
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4Spread about 1/2 C of the pasta sauce overn bottom of baking dish. Spoon about 3 tbsp-fulls sausage mixture into each pasta shell. Arrange shells, filled side up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15" piece of aluminum foil with cooking spray; cover shells with foil.
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5Bake 40 minutes. Uncover; sprinkle with remaining 1 C italain blend cheese. Bake uncovered 5 - 10 minutes longer or until cheese is melted.
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6HIGH ALTITUDE (3500-6500): Heat oven to 375 degrees F.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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