Stuffed Shells
A Kitchen Muse: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
Low Fat and Delicious!
  • Box of Barilla Jumbo Shells
  • 1 cup onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp olive oil
  • 1 lb Italian turkey sausage
  • 32 oz crushed tomatoes
  • 1 tsp. Italian seasoning
  • 1 tbs chopped fresh basil
  • salt and pepper to taste
  • 2 cups part skim ricotta cheese
  • 8 oz reduced fat shredded mozzarella cheese
  • 1 egg
  • 1½ cups fresh spinach, chopped
  • ¼ cup shredded Parmesan cheese
  1. Boil water and cook shells to al dente. (You may not use all the shells from the box; it will depend on how much filling you use in them)
  2. Saute onions and garlic in oil.
  3. Add turkey sausages (out of casing) and brown until cooked, breaking up in small pieces. Add tomatoes, Italian seasoning, salt, pepper and basil, then simmer on low.
  4. Preheat oven to 375°.
  5. Saute chopped spinach in small saute pan until wilted.
  6. In a large bowl, mix together ricotta, egg, spinach, mozzarella, and parmesan.
  7. Fill each cooled and drained shell with cheese mixture.
  8. Place in a 9 x 13 baking dish; covering the bottom of the dish with ⅔ of the sauce.
  9. Top shells with remaining sauce.
  10. Cover with foil and bake 40 minutes; uncover foil and bake 5 more minutes.
Recipe by A Muse in My Kitchen at