Lightened Ricotta Stuffed Shells With Italian Sausage Ragu

Name: Lightened Ricotta Stuffed Shells With Italian Sausage Ragu
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 12 oz Pasta Shells (12 ounces (dry) jumbo pasta shells (whole wheat if available)); 12 oz Sage (12 ounces turkey Italian sausage (3 links), casing removed); 1 piece Yellow Onion (1 large onion, diced); 3 cloves Garlic (3 cloves garlic, minced); 2 cup Water (2 cups water); 14 ½ oz Stewed Tomatoes (14 1/2 ounces stewed tomatoes); 6 oz Tomato Paste (6 ounces tomato paste); 15 oz Ricotta Cheese (15 ounces non-fat or reduced fat ricotta); 1 cup Light Mozzarella Cheese (1 cup shredded part-skim mozzarella, divided); 1 cup Parmesan Cheese (1 cup shredded Parmesan, divided); ¼ cup Basil (1/4 cup fresh basil, cut chiffonade); 3 pieces Egg White (3 egg whites)

65 minMediterranean

Servings8

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Vegetarian
Pescatarian

Steps

1Prepare shells according to package directions minus 2 minutes (the shells will finish in the sauce) and drain.
2Lay the shells out on foil or a backing sheet so that they don't stick together. Discard any that are broken.
3Meanwhile, in a sautee pan over medium-high heat, brown the sausage.
4Drain any excess fat and add the onion. Continue to cook until the onions are translucent.
5Add garlic and cook for an additional minute.
6Add water, stewed tomatoes and tomato paste. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
7In a large bowl, combine ricotta, 1/2 cup mozzarella, 1/2 cup Parmesan, basil and egg whites.
8Preheat oven to 350F.
9Spay a 13 x 9-inch baking dish with non stick. Fill shells with about 1 tablespoon of the cheese mixture each and place in a tight single layer in the baking dish.
10Pour the ragu over the shells and top with remaining mozzarella and Parmesan cheeses. Cover and bake until the sauce is bubbling, about 30 minutes.
11Remove, uncover and let stand about 10 minutes.