Lightened Ricotta Stuffed Shells With Italian Sausage Ragu
45
8portioner
Lightened Ricotta Stuffed Shells With Italian Sausage Ragu is a Mediterranean main course. This recipe serves 8 and costs $1.54 per serving. One portion of this dish contains about 29g of protein , 14g of fat , and a total of 419 calories . 1 person…
Ingredienser
BytTa bort
35 gpastasnäckor
35 gkalkonkorv
1 largelök
3 clovesvitlök
5 dlvatten
5 gkokta tomater
15 gtomatpuré
425 gricotta light
2 1/2 dlmozzarella light
2 1/2 dlparmesanost
1/2 dlbasilika
3 stäggvitor
Gör så här
- 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 177°C.
- 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.
Lightened Ricotta Stuffed Shells With Italian Sausage Ragu
45·
8portioner
Ingredienser
BytTa bort
35 gpastasnäckor
35 gkalkonkorv
1 largelök
3 clovesvitlök
5 dlvatten
5 gkokta tomater
15 gtomatpuré
425 gricotta light
2 1/2 dlmozzarella light
2 1/2 dlparmesanost
1/2 dlbasilika
3 stäggvitor
Gör så här
- 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 177°C.
- 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.
Per portion:197 kcal·23 g protein·6 g kolh.·9 g fett
Inga betyg än
Lightened Ricotta Stuffed Shells With Italian Sausage Ragu is a Mediterranean main course. This recipe serves 8 and costs $1.54 per serving. One portion of this dish contains about 29g of protein , 14g of fat , and a total of 419 calories . 1 person…
