We had some leftover Alfredo sauce and I wanted to play a creative spin on it so we came up with this dish for dinner last night. 

Serving: 2-3

Ingredients

Seven jumbo shells 

1/3 pound Italian sausage or chicken Italian sausage

1.5 cups Alfredo sauce (light)

1/2 tsp Italian seasoning

1/3 cup fat-free ricotta cheese

3/4 Cup of shredded reduced fat mozzarella (divided)

2 tablespoons of egg white substitute

1 TB fresh parsley from the garden, minced)

Freshly grated Parmesan cheese, optional

Directions:

Prep preheat the oven to 350°

1.  Cook pasta according to packaging. Drain and rinse under cold water until ready to fill.

2.  In a medium sauce pan brown up sausage over medium heat until no longer pink and drai excess fat. That half a sausage aside for the filling. Add the Alfredo sauce and Italian seasoning to have to sausage remaining in the skillet. Bring to a boil then reduce to simmer.
3. And a small bowl combine ricotta cheese a half a cup of the mozzarella cheese egg substitute parsley and reserved sausage mix until everything is incorporated. Stuff equal amounts of filling into the prepared shells.

4. In a 1 quart shallow baking dish or 8 by 8 pan spread 1/4 cup of the Alfredo and meat sauce into the bottom. 

5. Place the filled pasta shells into the baking pan on top of the meat sauce. Pour remaining meat sauce over top of the pasta. Sprinkle with remaining mozzarella. Bake uncovered at 350 for 20 to 25 minutes.

6. Remove from oven and if desired sprinkle with fresh Parmesan cheese.

7. Enjoy with some garlic bread !