Green Giant Sausage-Stuffed Shells

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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
  • 1/2 tsp dried basil leaves
  • 3/4 cup finely shredded carrot ( about 1 medium carrot)
  • 1 oz (25.5 oz) jar organic Italian herb pasta sauce
  • cooking spray


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.


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