Stuffed Shells with Chicken Sausage and Spinach
- Number of Servings: 22
Ingredients
Ricotta Cheese, part skim milk, 1 cup Spinach, frozen, 1 package (10 oz) Pasta Shells, 35g, 1 serving Mozzarella Cheese, part skim milk, 4 oz Parmesan Cheese, grated, .4 cup Fresco Sun Dried Tomato Chicken Sausage, 4 servingsHunt's Tomato Sauce, no salt added, 1.25 cup Eggbeaters, 0.33 cup
Place a large enough pot of water on the stove to accomodate the shells. Boil shells according to package directions.
Meanwhile, cut the chicken sausage into very small bite sized pieces. Again, accomodate the size of the shells. Take the thawed spinach and squeeze out all excess water. Combine both with ricotta, parmesan, mozzarella, eggbeaters, and favorite seasonings. I usually include some garlic, oregano, basil, italian parsely and a dash of red pepper.
Coat the bottom of 9 X 13 pan with tomato sauce. Begin to fill cooked shells with filling, placing them side by side in the pan. This recipe can go a long way- you can usually make both a 9 X 13 pan and a 9 X 9.
Bake in the oven at 375 for about 35-45 minutes and allow to cool atleast 5 minutes before serving.
Number of Servings: 22
Recipe submitted by SparkPeople user ERINB0317.
Meanwhile, cut the chicken sausage into very small bite sized pieces. Again, accomodate the size of the shells. Take the thawed spinach and squeeze out all excess water. Combine both with ricotta, parmesan, mozzarella, eggbeaters, and favorite seasonings. I usually include some garlic, oregano, basil, italian parsely and a dash of red pepper.
Coat the bottom of 9 X 13 pan with tomato sauce. Begin to fill cooked shells with filling, placing them side by side in the pan. This recipe can go a long way- you can usually make both a 9 X 13 pan and a 9 X 9.
Bake in the oven at 375 for about 35-45 minutes and allow to cool atleast 5 minutes before serving.
Number of Servings: 22
Recipe submitted by SparkPeople user ERINB0317.
Nutritional Info Amount Per Serving
- Calories: 75.4
- Total Fat: 3.5 g
- Cholesterol: 20.6 mg
- Sodium: 181.5 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.6 g
- Protein: 8.0 g