Baked Stuffed Shells

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Baked Stuffed ShellsRecipe
Randy Mayor

Pasta recipes are easy go-to dinner options during a busy weeknight. You can prepare them ahead, load them with yummy ingredients, and serve a one-dish meal that everyone will love. This baked shells dish offers turkey sausage in the sauce and (surprise!) tofu hidden in the shells.

6 servings (serving size: 3 stuffed shells and about 1 cup sauce)


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1/4 cup boiling water
6 sun-dried tomatoes
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (14-ounce) package reduced-fat firm tofu
1 egg, lightly beaten
18 cooked jumbo pasta shells
1 tablespoon olive oil
1 3/4 cups chopped onion (about 1 large)
1 cup chopped green bell pepper (about 1 medium)
1 cup chopped red bell pepper (about 1 medium)
3 garlic cloves, minced
Cooking spray
3/4 pound low-fat turkey breakfast sausage, casings removed
1/4 cup red wine
2 tablespoons no-salt-added tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28-ounce) can organic crushed tomatoes
2 tablespoons grated fresh Parmesan cheese


Preheat oven to 350°.

To prepare stuffing, combine 1/4 cup boiling water and sun-dried tomatoes in a small bowl; let stand 20 minutes or until tomatoes soften. Drain and finely chop. Combine tomatoes, mozzarella, and next 6 ingredients (through egg) in a food processor; process until smooth. Spoon 2 tablespoons stuffing into each shell. Set stuffed shells aside.

To prepare sauce, heat oil in a large skillet over medium-high heat. Add onion, bell peppers, and garlic; sauté 6 minutes or until tender. Place onion mixture in a bowl.

Coat pan with cooking spray; return pan to heat. Add sausage, and cook 6 minutes or until browned, stirring to crumble. Add wine; cook until wine is reduced to 2 tablespoons (about 3 minutes). Stir in onion mixture, tomato paste, and next 5 ingredients (through tomatoes); bring to a simmer. Cook 25 minutes or until slightly thick.

Spread 2 cups sauce over bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange stuffed shells in a single layer in pan; top with remaining sauce. Sprinkle 2 tablespoons Parmesan over sauce. Bake at 350° for 40 minutes or until bubbly.

Created date

July 2006

Nutritional Information

Calories 391
Caloriesfromfat 32 %
Fat 13.8 g
Satfat 4.8 g
Monofat 5.2 g
Polyfat 2.3 g
Protein 27 g
Carbohydrate 37.1 g
Fiber 4.7 g
Cholesterol 84 mg
Iron 4 mg
Sodium 892 mg
Calcium 238 mg