Lighter Baked Shells
- Ready In:
- 2hrs
- Ingredients:
- 25
- Serves:
-
6
ingredients
-
Stuffing
- 59.14 ml boiling water
- 6 sun-dried tomatoes
- 236.59 ml shredded part-skim mozzarella cheese
- 59.14 ml fresh grated parmesan cheese
- 14.79 ml chopped fresh parsley
- 1.23 ml fresh ground black pepper
- 0.61 ml salt
- 396.89 g package reduced-fat firm tofu
- 1 egg, lightly beaten
- 18 cooked jumbo pasta shells
-
Sauce
- 14.79 ml olive oil
- 414.03 ml chopped onions
- 236.59 ml chopped green bell pepper
- 236.59 ml chopped red bell pepper
- 3 garlic cloves, minced
- cooking spray
- 340.19 g low-fat turkey breakfast sausage, casings removed
- 59.14 ml red wine
- 29.58 ml no-added-salt tomato paste
- 4.92 ml dried oregano
- 4.92 ml basil
- 2.46 ml fresh ground black pepper
- 0.61 ml salt
- 793.78 g can organic crushed tomatoes
- 29.58 ml grated fresh parmesan cheese
directions
- Preheat oven to 350°F.
- To prepare stuffing, combine 1/4 c boiling water and sun-dried tomatoes in a small bowl, let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (though egg) in a food processor, process until smooth. Spoon 2 tablespoons stuffing into each shell. Set aside.
- To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, peppers, and garlic and sauté 6 minites or until tender. Place onion mix in a bowl.
- Coat pan with cooking spray, return pan to heat. Add sausage and cook 6 minutes or until browned, stirring to crumble. Add wine and cook until wine is reduced to 2 tablespoons, about 3 minutes. Stir in onion mix, tomato paste, and next 5 ingredients (through tomatoes), and bring to a simmer. Cook 25 minutes or until sauce is slightly thick.
- Spread 2 cups sauce over bottom of a 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer and top with remaining sauce. Sprinkle two tablespoons parmesan cheese. Bake at 350°F for 40 minutes or until bubbly.
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