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.
The sauce was delicious. Couldn't find the jumbo shells so used 36 of the small shells. Next time I'd try a ricotta or cottage cheese based filling as the tofu was a bit blah (and I love tofu recipes). The little bites of sun dried tomato in the shells was great. It was labor intensive so it's a weekend dinner.
These were pretty tasty. I like that they tasted rich even though they had some lower calorie ingredients. My favorite part was the sauce - definitely worth taking the extra steps of making it yourself instead of getting it from a jar.
I just made this tonight for my husband and some friends. It was delicious! I didn't have a green bell pepper, just yellow, and I used low fat ricotta instead of tofu. Also, I used fresh basil instead of parsley and fresh basil instead of dry. Great dinner! Along with salad & bread, it made a filling meal. Will definitely make it again even though it is time consuming, but worth it.
I made this for company and it was really good. I did not get enough filling for 18 shells and there was a LOT of sauce. I used ricotta for the tofu and regular Italian saussage - the store didn't have turkey sausage. Next time I might add the peppers to the stuffing.
This recipe was wonderful. My husband loved it. The only bad part was the long prep time. So anything you have time for the night before is strongly recommended. This is also a great recipe for a big family or a small gathering with friends!
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