Lighter Baked Shells Recipe

Name: Lighter Baked Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup boiling water; 6 sun-dried tomatoes; 1 cup shredded part-skim mozzarella cheese; ¼ cup fresh grated parmesan cheese; 1 tablespoon chopped fresh parsley; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon salt; 1 (14 ounce) package reduced-fat firm tofu; 1 egg, lightly beaten; 18 cooked jumbo pasta shells; 1 tablespoon olive oil; 1 ¾ cups chopped onions; 1 cup chopped green bell pepper; 1 cup chopped red bell pepper; 3 garlic cloves, minced; cooking spray; 34 lb low-fat turkey breakfast sausage, casings removed; ¼ cup red wine; 2 tablespoons no-added-salt tomato paste; 1 teaspoon dried oregano; 1 teaspoon basil; ½ teaspoon fresh ground black pepper; ⅛ teaspoon salt; 1 (28 ounce) canorganic crushed tomatoes; 2 tablespoons grated fresh parmesan cheese

Servings: persons

¼ cup boiling water
6 sun-dried tomatoes
1 cup shredded part-skim mozzarella cheese
¼ cup fresh grated parmesan cheese
1 tablespoon chopped fresh parsley
¼ teaspoon fresh ground black pepper
⅛ teaspoon salt
1 (14 ounce) package reduced-fat firm tofu
1 egg, lightly beaten
18 cooked jumbo pasta shells
1 tablespoon olive oil
1 ¾ cups chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3 garlic cloves, minced
cooking spray
34 lb low-fat turkey breakfast sausage, casings removed
¼ cup red wine
2 tablespoons no-added-salt tomato paste
1 teaspoon dried oregano
1 teaspoon basil
½ teaspoon fresh ground black pepper
⅛ teaspoon salt
1 (28 ounce) canorganic crushed tomatoes
2 tablespoons grated fresh parmesan cheese

1
Preheat oven to 350F.
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.
3
Drain and finely chop.
4
Combine tomatoes, mozzarella, and next 6 ingredients (though egg) in a food processor, process until smooth.
5
Spoon 2 tablespoons stuffing into each shell.
6
Set aside.
7
To prepare sauce, heat oil in a large skillet over medium-high heat.
8
Add onion, peppers, and garlic and saute 6 minites or until tender.
9
Place onion mix in a bowl.
10
Coat pan with cooking spray, return pan to heat.
11
Add sausage and cook 6 minutes or until browned, stirring to crumble.
12
Add wine and cook until wine is reduced to 2 tablespoons, about 3 minutes.
13
Stir in onion mix, tomato paste, and next 5 ingredients (through tomatoes), and bring to a simmer.
14
Cook 25 minutes or until sauce is slightly thick.
15
Spread 2 cups sauce over bottom of a 11 x 7-inch baking dish coated with cooking spray.
16
Arrange stuffed shells in a single layer and top with remaining sauce.
17
Sprinkle two tablespoons parmesan cheese.
18
Bake at 350F for 40 minutes or until bubbly.

9525

kcal

Calories

309

Fat

385

Carbs

1202

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 25 ingredients. The key ingredients include: ¼ cup boiling water, 6 sun-dried tomatoes, 1 cup shredded part-skim mozzarella cheese, ¼ cup fresh grated parmesan cheese, and more.

Yes, Lighter Baked 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.

Lighter Baked Shells

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