Makes 12 servings (one serving is 2 shells)
24 jumbo pasta shells
1 lb lean Italian turkey sausage, casings removed
1 15-oz container light ricotta cheese
2 cups shredded reduced-fat Italian cheese blend
1 9-oz box Green Giant® frozen spinach, thawed, squeezed to drain
1/2 tsp dried basil leaves
3/4 cup finely shredded carrots (about 1 medium carrot)
1 25.5-oz jar organic Italian herb pasta sauce
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.
In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.
In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in carrots and sausage.
Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Spoon about 3 tablespoonfuls sausage mixture into each pasta shell. Arrange shells, filled sides up, on sauce in baking dish. Pour remaining pasta sauce over stuffed shells. Spray 15-inch piece of foil with cooking spray; cover shells with foil.
Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.