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Lightened Ricotta Stuffed Shells With Italian Sausage Ragu

45 min
8 servings
Health Score: 37/100
1.54 per serving
1 likes
Side Dish Lunch Main Course Main Dish Dinner
Lightened Ricotta Stuffed Shells With Italian Sausage Ragu

Ingredients

  • 12 oz pasta shells (whole wheat, dry, , if available)
  • 12 oz turkey sausage (italian, 3 links)
  • 1 cooking onion (diced, large)
  • 3 cloves of clv garlic (minced)
  • 2 cup ice water
  • 14 1/2 oz stewed tomatoes
  • 6 oz tomato paste
  • 15 oz part skim ricotta cheese
  • 1 cup part-skim mozzarella (shredded, divided)
  • 1 cup parmesan cheese (shredded, divided)
  • 1/4 cup basil (fresh)
  • 3 egg whites )

About

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.

Nutrition (per serving)

419kcal
Calories
47g
Carbohydrates
14g
Fat
2g
Fiber
29g
Protein
7g
Sugar

Instructions

  1. 1

    Prepare shells according to package directions minus 2 minutes (the shells will finish in the sauce) and drain.

  2. 2

    Lay the shells out on foil or a backing sheet so that they don't stick together. Discard any that are broken.

  3. 3

    Meanwhile, in a sautee pan over medium-high heat, brown the sausage.

  4. 4

    Drain any excess fat and add the onion. Continue to cook until the onions are translucent.

  5. 5

    Add garlic and cook for an additional minute.

  6. 6

    Add water, stewed tomatoes and tomato paste. Bring to a boil, reduce heat, cover and simmer for 30 minutes.

  7. 7

    In a large bowl, combine ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, basil and egg whites.

  8. 8

    Preheat oven to 350F.

  9. 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.

  10. 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.

  11. 11

    Remove, uncover and let stand about 10 minutes.

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Preparation Details

Total Time: 45 minutes

Servings: 8

Dietary Information

Vegetarian: No

Vegan: No

Gluten Free: No

Dairy Free: No

Low FODMAP: No

Source: foodista.com

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