SKINNY SAUSAGE-STUFFED SHELLS

Skinny Sausage-Stuffed Shells image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 12

Number Of Ingredients 8

Ingredients

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

Steps:

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.
In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
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.
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.
Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 40 mg, Fat 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g