Italian Stuffed Shells
I actually made these once before–or something similar–and they were so awesome, they totally disappeared before I remembered I needed a picture. This is an adaptation of my original recipe, and as you can see, this time I remembered to take a picture. These were amazing and absolutely hit the spot. The arabbita sauce, which I received via the Tastemaker’s Program at Foodbuzz, was awesome. You could certainly do this with a standard tomato based sauce as well (which is my plan for the second half–as this recipe makes two whole 9×13 dishes full–great for a crowd). Each shell works out to 107.6 calories and 3.5 grams of fat. So without further ado, I offer up my Italian Stuffed Shells to Presto Pasta Nights, hosted this week by Aqua from Served with Love.
- 1 pound of sweet Italian turkey sausage
- 1 tub part-skim ricotta cheese
- 1 box large pasta shells
- 2 medium zucchini, diced
- 1 cup roasted red peppers, diced
- 1 onion, diced
- 3 tablespoons garlic
- 1/2 cup grated parmesan
- 1 cup part skim mozzarella
- 1 jar Barilla Arabbita sauce
- Fill a large stock pot with water. Bring to a boil.
- Salt the water, then carefully add the pasta shells. Cook for 2/3rds of the time recommended on the box.
- Meanwhile, remove the sausage from its casing and brown over medium high heat.
- Remove to a paper towel and drain.
- If the pasta is done, carefully pour into a colander, then transfer shells to a large bowl with cold water to stop the cooking process and keep them from drying out.
- To the skillet, add the diced zucchini and onion. Saute until the onion is translucent.
- Add the peppers and garlic and saute for another couple of minutes.
- In another large bowl, add the ricotta, 1/2 cup of the mozzarella, the parmesan, the sausage, and the veggie mixture. Mix well.
- Take 2 9×13 pyrex dishes and spray thoroughly with cooking spray. One of these you’re going to place in the freezer to freeze the shells individually.
- Remove each shell from the cold water. Shake the excess water off and fill with a large spoonful of your filling.
- Continue until all shells are filled.
- Pop the freezer bound dish into the freezer at this point.
- For the one you’re planning on cooking now, top with the jar of Arabbita sauce and the remaining mozzarella cheese.
- Bake at 350 degrees for 30 minutes.