"Healthified" Sausage-Stuffed Shells
Recipe from Betty Crocker

70% less sat fat, 59% less fat, 30% fewer calories than the original recipe. Shredded carrots are the secret good-for-you boost.


Healthified Sausage-Stuffed Shells

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Servings: 12 servings (2 shells each)
Prep Time: 30 mins
Total Time: 1 hr 20 mins
Related Categories: Casseroles, Italian Cuisine, Low Calorie Dinners, Low Calorie Dinners, Low Carb, Low Fat Dinners, Shells, Turkey Sausage
 
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Ingredients
  • 24 
    jumbo pasta shells (from 12-oz box)
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  • 1  pound
    lean Italian turkey sausage, casings removed
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  • 1 
    container (15 oz) light ricotta cheese
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  • 2  cups
    shredded reduced-fat Italian cheese blend (8 oz)
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  • 1 
    box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
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  • 1/2  teaspoon
    dried basil leaves
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  • 3/4  cup
    finely shredded carrots (1 medium)
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  • 1 
    jar (25.5 oz) Muir Glen® organic Italian herb pasta sauce
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Directions
1.
Heat oven to 350 degrees 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.

Tip:
High Altitude (3500-6500 ft): Heat oven to 375 degrees F.
Nutrition information
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 Values: Vitamin A 70%; Vitamin C 4%; Calcium 25%; Iron 15%. Exchanges: 2 Starch; 0 Other Carbohydrate; 1/2 Vegetable; 0 Medium-Fat Meat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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