Lightened Ricotta Stuffed Shells With Italian Sausage Ragu
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 80.64
- Health score: 37.00
- Weight Watcher points: 12.00
Summary
Lightened Ricotta Stuffed Shells With Italian Sausage Ragu is a Mediterranean main course. This recipe serves 8 and costs $1.54 per serving. One portion of this dish contains about 29g of protein, 14g of fat, and a total of 419 calories. 1 person has made this recipe and would make it again. A mixture of garlic, part-skim mozzarella, basil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is good. If you like this recipe, you might also like recipes such as Italian Sausage, Spinach and Ricotta Cheese Stuffed Shells, Shells with Italian Sausage and Ricotta Stuffing, and Sausage, Spinach, Ricotta Stuffed Pasta Shells.
Ingredients
pasta shells12 ounces
turkey sausage12 ounces
onion1 large
garlic3 cloves
water2 cups
stewed tomatoes14.5 ounces
tomato paste6 ounces
reduced fat ricotta15 ounces
part-skim mozzarella1 cup
parmesan1 cup
basil0.25 cup
egg whites3
Instructions
Step 1
Prepare shells according to package directions minus 2 minutes (the shells will finish in the sauce) and drain.
Step 2
Lay the shells out on foil or a backing sheet so that they don't stick together. Discard any that are broken.
Step 3
Meanwhile, in a sautee pan over medium-high heat, brown the sausage.
Step 4
Drain any excess fat and add the onion. Continue to cook until the onions are translucent.
Step 5
Add garlic and cook for an additional minute.
Step 6
Add water, stewed tomatoes and tomato paste. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
Step 7
In a large bowl, combine ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, basil and egg whites.
Step 8
Preheat oven to 350F.
Step 9
Spay a 13 x 9-inch baking dish with non stick. Fill shells with about 1 tablespoon of the cheese mixture each and place in a tight single layer in the baking dish.
Step 10
Pour the ragu over the shells and top with remaining mozzarella and Parmesan cheeses. Cover and bake until the sauce is bubbling, about 30 minutes.
Step 11
Remove, uncover and let stand about 10 minutes.
Categories
Cuisines: Mediterranean, Italian, European
Dish Types: side dish, lunch, main course, main dish, dinner