Baked Stuffed Shells

Baked Stuffed Shells
Photo by Randy Mayor

Ingredients

  • ½ teaspoon freshly ground black pepper
  • 1 cup chopped green bell pepper (about 1 medium)
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup chopped red bell pepper (about 1 medium)
  • Cooking spray
  • 1 (28-ounce) can organic crushed tomatoes
  • 1/8 teaspoon salt
  • + 20 more ingredients
    • ¾ pound low-fat turkey breakfast sausage, casings removed
    • ¼ cup red wine
    • 1/8 teaspoon salt
    • 2 tablespoons no-salt-added tomato paste
    • Sauce:
    • ¼ teaspoon freshly ground black pepper
    • 2 tablespoons grated fresh Parmesan cheese
    • 1 tablespoon olive oil
    • 1 ¾ cups chopped onion (about 1 large)
    • 1 egg, lightly beaten
    • Stuffing:
    • 1 teaspoon dried basil
    • 18 cooked jumbo pasta shells
    • 1 teaspoon dried oregano
    • ¼ cup (1 ounce) grated fresh Parmesan cheese
    • 1 tablespoon chopped fresh parsley
    • 6 sun-dried tomatoes
    • 1 (14-ounce) package reduced-fat firm tofu
    • ¼ cup boiling water
    • 3 garlic cloves, minced

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. Spoo...

View full recipe at My Recipes

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