Baked Stuffed Shells Recipe

Name: Baked Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stuffing:; 1/4 cup boiling water; 6 sun-dried tomatoes; 1 cup (4 ounces) shredded part-skim mozzarella cheese; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1 tablespoon chopped fresh parsley; 1/4 teaspoon freshly 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 onion (about 1 large); 1 cup chopped green bell pepper (about 1 medium); 1 cup chopped red bell pepper (about 1 medium); 3 garlic cloves, minced; Cooking spray; 3/4 pound low-fat turkey breakfast sausage, casings removed; 1/4 cup red wine; 2 tablespoons no-salt-added tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon salt; 1 (28-ounce) can organic crushed tomatoes; 2 tablespoons grated fresh Parmesan cheese

Servings: persons

Stuffing:
1/4 cup boiling water
6 sun-dried tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon freshly 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 onion (about 1 large)
1 cup chopped green bell pepper (about 1 medium)
1 cup chopped red bell pepper (about 1 medium)
3 garlic cloves, minced
Cooking spray
3/4 pound low-fat turkey breakfast sausage, casings removed
1/4 cup red wine
2 tablespoons no-salt-added tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28-ounce) can organic crushed tomatoes
2 tablespoons grated fresh Parmesan cheese

1
Preheat oven to 350u00b0.
2
To prepare stuffing, combine 1/4 cup 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 (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.
3
To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; saute 6 minutes or until tender. Place onion mixture 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; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.
5
Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350u00b0 for 40 minutes or until bubbly.

2399

kcal

Calories

Fat

385

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Stuffing:, 1/4 cup boiling water, 6 sun-dried tomatoes, 1 cup (4 ounces) shredded part-skim mozzarella cheese, and more.

Yes, Baked Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Stuffed Shells

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