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Roasted Butternut Squash-Stuffed Shells

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Roasted Butternut Squash-Stuffed Shells
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12
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Try this delightful variation on stuffed shells for a better-for-you option.

Ingredients

24
uncooked jumbo pasta shells
1
cup Fiber One™ original bran cereal
3
cups 1/2-inch cubes butternut squash
1
tablespoon canola or olive oil
1/4
teaspoon ground black pepper
8
oz lean Italian turkey sausage, casings removed
3/4
cup fat-free ricotta cheese
1/4
cup fat-free (skim) milk
1
cup firmly packed fresh baby spinach leaves, chopped
2
tablespoons chopped fresh sage leaves
1
cup reduced-fat Parmesan Alfredo pasta sauce (from 1-lb jar)
1/3
cup shredded Parmesan cheese

Directions

  • 1 Heat oven to 425°F. Spray 13x9-inch glass baking dish with cooking spray. Cook and drain pasta shells as directed on package. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
  • 2 Meanwhile, in medium bowl, toss squash, oil and pepper until squash is evenly coated. Pour onto ungreased cookie sheet with sides. Bake 15 to 20 minutes, stirring occasionally, until squash is tender. Let cool slightly. Reduce oven temperature to 350°F.
  • 3 Meanwhile, spray 10-inch skillet with cooking spray. Crumble and cook sausage in skillet until no longer pink. Stir in cereal.
  • 4 In large bowl, mix ricotta cheese and milk. Stir in spinach, sage, butternut squash and sausage mixture, tossing lightly to mix.
  • 5 Fill each cooked pasta shell with about 3 tablespoons of squash mixture. Drizzle Alfredo sauce over all shells; sprinkle with Parmesan cheese. Cover with foil.
  • 6 Bake at 350°F 15 minutes. Uncover; bake 5 to 10 minutes longer or until hot.
Tips  

Look for jarred Alfredo sauce in the same aisle as the spaghetti sauce.

Pair this with a fresh green salad, and offer fruit for dessert.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
2g
11%
,
Trans Fat
0g
)
Cholesterol
25mg
8%
Sodium
360mg
15%
Potassium
190mg
5%
Total Carbohydrate
24g
8%
(
Dietary Fiber
3g
15%
,
Sugars
3g
)
Protein
10g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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