8 oz Italian sausage links
1 (1 lb pkg) frozen mixed pepper stir fry, thawed, drained
1 (24 oz jar) marinara sauce
1 (15 oz container) low-fat ricotta cheese
1 (8 oz pkg) reduced-fat shredded mozzarella cheese
1 (12 oz pkg) jumbo pasta shells, cooked drained

Preheat oven to 350°F.

Coat a 3-quart baking dish with cooking spray. Coat a large skillet with cooking spray.

In a skillet over medium heat, cook sausage until browned. Cool, cut into 1/4-inch thick slices.

In same pan over medium-high heat, cook pepper stir-fry until browned. Remove 1/2 cup peppers. To remaining peppers, add marinara sauce, 1/2 cup water and sausage. Cook until sausage is cooked through. Spread 1/2 cup sauce mixture into bottom of baking dish. Chop reserved peppers. Mix with ricotta, 1 1/2 cups mozzarella cheese, 1/4 teaspoon salt and 1/4 tsp pepper. Spoon into cooked shells. Place in baking dish. Top with remaining sauce mix.

Cover, bake 40 minutes. Uncover, sprinkle with remaining cheese.

Bake until melted, about 5 minutes.

Submitted by: Sherry Monfils