Lighter Baked Shells

Using heart-healthy ingredients, you can enjoy a healthful meal without sacrificing flavor. From Cooking Light.

• Ready In: 2 hrs
• Serves: 6

Ingredients

• Stuffing

• 1⁄4 cup boiling water
• 6  sun-dried tomatoes
• 1  cup  shredded part-skim mozzarella cheese
• 1⁄4 cup  fresh grated parmesan cheese
• 1  tablespoon  chopped fresh parsley
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 1 (14 ounce) package reduced-fat firm tofu
• 1  egg, lightly beaten
• 18  cooked jumbo pasta shells

• Sauce

• 1  tablespoon olive oil
• 1 3⁄4 cups  chopped onions
• 1  cup  chopped green bell pepper
• 1  cup  chopped red bell pepper
• 3  garlic cloves, minced
•  cooking spray
• 3⁄4 lb  low-fat  turkey breakfast sausage, casings removed
• 1⁄4 cup red wine
• 2  tablespoons no-added-salt tomato paste
• 1  teaspoon dried oregano
• 1  teaspoon basil
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄8 teaspoon salt
• 1 (28 ounce) can  organic crushed tomatoes
• 2  tablespoons  grated fresh parmesan cheese

Directions

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. 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.
5. 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.