Italian Stuffed Shells
IntroductionI make this and freeze half for another meal. Or if Im having dinner guests I make the whole recipe. I make this and freeze half for another meal. Or if Im having dinner guests I make the whole recipe.
1 pkg. Shady Brook Farms Sweet Italian Sausage
8 oz. lean ground beef
3 cloves minced garlic
1c. chopped onion
2 box barilla large pasta shells
2 jars spaghetti sauce
1 large container lowfat cottage cheese
1 small container lowfat ricotta cheese
1/2 c. kraft parmesean cheese
8 oz. shredded lowfat mozarella
1/2 c. fresh chopped parsley
Boil pasta shells, drain, rinse and set aside.
Remove sausage from casing and brown in a pan with the ground beef, garlic and onion. If there is any grease, drain thoroughly and set aside to cool.
In a bowl, mix all the cheeses together with the chopped parsley.
Combine the cooled meat and cheese mixtures together.
Lightly spray a 9/13 pan with olive oil. Spread a cup of sauce into the bottom of the pan. Stuff each shell with a generous amount of meat and cheese mixture (divide the whole amount evenly and use ALL of the fililng) and place the shells with the open side up into the pan. Pour sauce over the top of each shell.
Cover with foil.
Bake for 45 min.
This makes 12 HUGE servings!!!
Number of Servings: 12
Recipe submitted by SparkPeople user SOOTHINGGLOW.