Stuffed Pasta Shells
Makes 12 servings (2 pasta shells each)
Full of rich flavor and nutritious ingredients, this easy-to-make Italian recipe, courtesy of Muir Glen, will satisfy families of all sizes. Fulfill a family of hungry kids, or light some candles and enjoy a romantic dinner for two—with leftovers to last the week!
Prep Time: 30 Minutes
Start to Finish: 1 Hour 20 Minutes
Enjoy a hearty dinner of pasta shells stuffed with cheese, spinach and Italian turkey sausage. Photo Courtesy Muir Glen.
24 jumbo pasta shells (from 12-oz box)
1 lb lean Italian turkey sausage, casings removed
1 container (15 oz) light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend (8 oz)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1/2 teaspoon dried basil leaves
3/4 cup finely shredded carrots (1 medium)
1 jar (25.5 oz) Muir Glen organic Italian herb pasta sauce
1. Heat oven to 350°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 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.
Did You Know? Light and part-skim ricotta cheese are not created equal. Part-skim is slightly higher in fat and calories. Compare the labels the next time you shop.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE