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Baked Stuffed Shells

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Baked Stuffed Shells

Servings 6
Calories 72 kcal

Ingredients

  • 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

Instructions

  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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