Recipe by ChefKimmie
Comfort food at it's finest! You can sub out veggies for your favorites, this is just a starting point. We like to use chicken breasts in place of the italian turkey sausage, too. This is a great recipe to take to a pot luck, or freeze half for later. Makes lots and lots!
Top Review by SweetSueAl
This was an awesome recipe. There were a few steps, but nothing too difficult. I cut the recipe in half,using an 8x8 pan (you need 15 shells for those who are wondering) with no problem at all. I also substituted chopped spinach for the brocolli, a taste preference for me. I asked my hubby how many stars and he said 5. Believe me, that is the highest compliment! Thank you ChefKimmie
- 1 (1 lb) package sweet Italian turkey sausage
- 2 (16 ounce) jarsof your favorite prepared alfredo sauce
- 1 (14 ounce) package frozen broccoli florets
- 2 (14 ounce) cans artichoke bottoms
- 16 ounces low-fat ricotta cheese
- 1 (12 ounce) box jumbo pasta shells
- 1⁄4 cup Italian style breadcrumbs
- 1 large egg
- salt and pepper
Directions See How It's Made
- Preheat oven to 350 degrees.
- Cook Pasta shells according to package directions (al dente), drain and set aside.
- Meanwhile, remove casings from turkey sausage, brown, making small chunks. Drain any fat and set sausage aside.
- In Large mixing bowl, combine ricotta, egg, bread crumbs, salt and pepper.
- Chop broccoli and artichoke bottoms into small pieces, add to cheese mixture.
- Add browned sausage to the cheese and veggie mixture, make sure it's well combined.
- In 13 X 9 baking dish, pour 1/2 of one jar of Alfredo sauce. Stuff shells with sausage/cheese/veggie mixture, place individual shells in baking dish, filling dish to capacity. You may have cooked shells left over, discard these.
- Pour remaining alfredo sauce over the top of the shells, adding pepper to taste.
- Bake at 350 degrees, for about 1 hour, until the top gets a little brown, and there are bubbles all around. Enjoy!