Baked Stuffed Shells
- Stuffing:
- 1/4 cup boiling water
- 6 sun-dried tomatoes
- 1 cup shredded part-skim mozzarella cheese ((4 ounces))
- 1/4 cup grated fresh Parmesan cheese ((1 ounce))
- 1 Tbs chopped fresh parsley
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 1 package reduced-fat firm tofu ((14-ounce))
- 1 egg (lightly beaten)
- 18 cooked jumbo pasta shells
- Sauce:
- 1 Tbs 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 lb low-fat turkey breakfast sausage (casings removed)
- 1/4 cup red wine
- 2 Tbs no-salt-added tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp freshly ground black pepper
- 1/8 tsp salt
- 1 can organic crushed tomatoes ((28-ounce))
- 2 Tbs 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.
