Cook pasta according to package directions. Drain and return to pan.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir 1 minute. Add sausage; cook, breaking into crumbles, about 5 minutes until sausage is browned and cooked through, stirring frequently.
Add tomatoes and red pepper flakes to skillet; cook 5 minutes to heat through, stirring occasionally.
Combine pasta and Herbed Ricotta. Add sausage mixture. Season with salt and pepper, as desired. Spoon into 3-quart casserole dish sprayed with nonstick cooking spray. Top with mozzarella. Bake at 375*F for 30 minutes or until heated through.
1 container (15 ounces) part-skim ricotta
1 cup shredded part-skim mozzarella cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Combine all ingredients in a large bowl; mix well:
Nutrition information (1/9 of recipe): 434 calories; 31 g protein; 16 g digestible carbohydrates*; 17 g total fat; 7 g saturated fat; 77 mg cholesterol; 730 mg sodium; 6 g total dietary fiber
*If traditional pasta is used in this recipe there is a total of 42 g carbohydrate. For more information go to www.DreamfieldsFoods.com.