Lighter Baked Shells

25 ingredients
18 steps

Ingredients

  • 14 cup boiling water
  • 6 sun-dried tomatoes
  • 1 cup shredded part-skim mozzarella cheese
  • 14 cup fresh grated parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 14 teaspoon fresh ground black pepper
  • 18 teaspoon salt
  • 1 (14 ounce) package reduced-fat firm tofu
  • 1 egg, lightly beaten
  • 18 cooked jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 34 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
  • 14 cup red wine
  • 2 tablespoons no-added-salt tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon basil
  • 12 teaspoon fresh ground black pepper
  • 18 teaspoon salt
  • 1 (28 ounce) canorganic crushed tomatoes
  • 2 tablespoons grated fresh parmesan cheese

Directions

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

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