Healthified Sausage-Stuffed Shells

Healthified Sausage-Stuffed Shells

Healthified Sausage-Stuffed Shells
Provided by:
total prep
70% less sat fat • 59% less fat • 30% fewer calories than the original recipe— see the comparison This recipe's come out of its shell with substitutions beyond the Italian turkey sausage that shaves both fat and saturated fat. Shredded carrots add a good-for-you flavor boost. Now it's party perfect!


  • 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) organic Italian herb pasta sauce


  • 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.

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