Ingredients
24
jumbo pasta shells (from 12-oz box)
1
lb lean Italian turkey sausage, casings removed
1
container (15 oz) light ricotta cheese
2
cups shredded reduced-fat Italian cheese blend (8 oz)
1
box (9 oz) frozen spinach, thawed, squeezed to drain
1/2
teaspoon dried basil leaves
3/4
cup finely shredded carrots (1 medium)
1
jar (25.5 oz) Muir Glen™ organic Italian herb pasta sauce
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
