"sausage stuffed shells"

★★★★★ 1 Review
catlover55 avatar
By Susan Dahl
from 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 Review
serves 12
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.

Categories & Tags for "Sausage Stuffed Shells":

ADVERTISEMENT
ADVERTISEMENT