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Lightened Ricotta Stuffed Shells With Italian Sausage Ragu

 
One serving costs about $1.46

$1.46 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 side dish,lunch,main course,main dish,dinner mediterranean,european,italian
spoonacular Score:66%

Spoonacular Score: 66%

 

Lightened Ricotta Stuffed Shells With Italian Sausage Ragu is a Mediterranean recipe that serves 8. One serving contains 429 calories, 29g of protein, and 14g of fat. For $1.46 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up water, reduced fat ricotta, onion, and a few other things to make it today. It works well as a reasonably priced main course. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. With a spoonacular score of 66%, this dish is solid. If you like this recipe, you might also like recipes such as Italian Sausage, Spinach and Ricotta Cheese Stuffed Shells, Shells with Italian Sausage and Ricotta Stuffing, and Sausage, Spinach, Ricotta Stuffed Pasta Shells.

Ingredients

Servings:
12 oz
12 oz dry whole wheat pasta shells
dry whole wheat pasta shells
12 oz
12 oz italian turkey sausage
italian turkey sausage
1 large
1 large diced onion
diced onion
3 cloves
3 cloves garlic
garlic
2 cups
2 cups water
water
14.5 oz
14.5 oz stewed tomatoes
stewed tomatoes
6 oz
6 oz tomato paste
tomato paste
15 oz
15 oz reduced fat ricotta cheese
reduced fat ricotta cheese
1 cup
1 cup shredded part-skim mozzarella
shredded part-skim mozzarella
1 cup
1 cup shredded parmesan
shredded parmesan
0.25 cups
0.25 cups fresh basil
fresh basil
3
3  egg whites
egg whites
12 oz dry whole wheat pasta shells
12 oz
dry whole wheat pasta shells
12 oz italian turkey sausage
12 oz
italian turkey sausage
1 large diced onion
1 large
diced onion
3 cloves garlic
3 cloves
garlic
2 cups water
2 cups
water
14.5 oz stewed tomatoes
14.5 oz
stewed tomatoes
6 oz tomato paste
6 oz
tomato paste
15 oz reduced fat ricotta cheese
15 oz
reduced fat ricotta cheese
1 cup shredded part-skim mozzarella
1 cup
shredded part-skim mozzarella
1 cup shredded parmesan
1 cup
shredded parmesan
0.25 cups fresh basil
0.25 cups
fresh basil
3  egg whites
3
egg whites

Equipment

baking pan
baking pan
bowl
bowl
aluminum foil
aluminum foil
oven
oven
baking pan
baking pan
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.46
Ingredient
12 ounces dry whole wheat pasta shells
12 ounces italian turkey sausage
1 large diced onion
3 cloves garlic
14.5 ounces stewed tomatoes
6 ounces tomato paste
15 ounces reduced fat ricotta cheese
1 cup shredded part-skim mozzarella
1 cup shredded parmesan
¼ cups fresh basil
3 egg whites
Price
$0.73
$2.79
$0.33
$0.20
$0.88
$0.67
$1.97
$1.24
$2.11
$0.24
$0.55
$11.71

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • You can easily replace regular noodles with whole wheat noodles to add a little extra fiber, protein, vitamins, and minerals to this dish. Just don't make the mistake of assuming that because the pasta is whole wheat, you can eat as much as you want. The calories and the effect on your blood sugar is not so drastically different!

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The best method for cooking pasta is pretty controversial, but most sources seem to reach a consensus. Check out our lesson on how to cook pasta in the academy.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
428 Calories
28g Protein
14g Total Fat
46g Carbs
27% Health Score
Limit These
Calories
428
21%

Fat
14g
22%

  Saturated Fat
7g
48%

Carbohydrates
46g
16%

  Sugar
8g
9%

Cholesterol
56mg
19%

Sodium
1054mg
46%

Get Enough Of These
Protein
28g
58%

Selenium
53µg
77%

Calcium
455mg
46%

Phosphorus
445mg
45%

Iron
6mg
36%

Manganese
0.57mg
29%

Vitamin C
23mg
29%

Vitamin B2
0.39mg
23%

Zinc
3mg
22%

Potassium
642mg
18%

Copper
0.36mg
18%

Vitamin A
882IU
18%

Magnesium
69mg
17%

Vitamin B6
0.35mg
17%

Vitamin B3
3mg
17%

Fiber
3g
14%

Vitamin B12
0.61µg
10%

Vitamin E
1mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.86mg
9%

Folate
29µg
7%

Vitamin K
7µg
7%

Vitamin D
0.16µg
1%

covered percent of daily need

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