Baked Stuffed Shells

Ingredients

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

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...

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