1/3 cup chopped fresh or 2 tablespoons dried basil
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
3 garlic cloves, minced
1 6 turkey-pepperoni slices (such as Hormel), chopped
1 (15-ounce) carton fat-free ricotta cheese
1 (15-ounce) carton whole-milk ricotta cheese
1 (26-ounce) jar fire-roasted tomato and garlic pasta sauce (such as Classico)
1 (8-ounce) can no-salt-added tomato sauce
Basil sprigs (optional)
How to Make It
Preheat oven to 350°.
Cook pasta shells according to package directions, omitting salt and fat; drain. Rinse under cold water; drain and set aside.
Heat oil in a large nonstick skillet over medium heat. Add onion, and cook, stirring constantly, 5 minutes. Add spinach, and cook, stirring constantly, 3 minutes.
Combine spinach mixture, Romano cheese, and next 7 ingredients in a large bowl; stir well. Spoon about 1 heaping tablespoon spinach-cheese mixture into each cooked shell. Combine pasta sauce and tomato sauce; stir well. Spoon 1/2 cup sauce into a 13- x 9-inch baking dish. Arrange stuffed shells over sauce in baking dish; spoon remaining sauce over shells. Cover; bake at 350° for 35 minutes. Uncover; bake an additional 10 minutes. Let stand 5 minutes before serving. Garnish with basil, if desired.