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.
9 oz.frozen chopped spinach, thawed and water removed
container low-fat ricotta cheese
shredded reduced-fat italian cheese blend
barilla tomato basil pasta sauce
How To Make "sausage stuffed shells"
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.
In 10-inch skillet, crumble sausage. cook over medium heat, stirring frequently, until no longer pink; drain.
In medium bowl, stir ricotta, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
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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