1 Box Shell Macaroni, add some salt to this
1 Lb. Lean Turkey Sausage
1 Container Of Light Ricotta Cheese
2 Cups Shredded Reduce-fat Italian Cheese Blend (8)oz.
1 (9)oz. Box Frozen spinach, thawed and squeezed to drain
1/2 Teaspoon Dried Basil Leaves
3/4 Cup Finely Shredded Carrots
1 Jar Italian Herb Pasta Sauce
Cook the macaroni, drain and set aside. Do not let cook to long and get mushy.
In a nonstick skillet, crumbe the sausage and cook over medium heat until done. Drain.
In a medium bowl, stir ricotta cheese, 1 cup drained spinach and basil leaves until well mixed. Then stir in the carrots and sausage.
Spray a 13x9 glass baking dish. Put the shell macaroni in a single layer in the dish. Spoon the pasta sauce over this. Next add the sausage mixture. Then more of the pasta sauce. Then put the cheese on top and bake for 40 minutes. Watch and don't let cheese get to brown.
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