Sausage, spinach, ricottta stuffed shells
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
12 oz box jumbo pasta shells1 T olive oil1 cup finely chopped onion1 LB sweet italian turkey sausage, casings removed1 T minced Garlic1 Large Egg16 oz low fat or fat free ricotta cheese1 cup grated parmesan1 tsp dried basil10 oz chopped frsh spinach1/4 cup italian bread crumbs1/2 tsp salt1 tsp ground black pepper1 28 oz can diced italian style tomatoes2 9x13 shallow baking dishes
3 shells per person approx 9 servings
1. Bring a large pot of salted water to a boil, cook pasta shells according to the instructions on the packsage. Drain, rinse, and set aside
2. Heat olive oil in a large skilled on med high heat. Add the onions and cook untiol soft, 5 minutes. Add teh sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove pan from heat.
3. Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 of the parmesan cheese, baasil, bread curnmbs, salt, and pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, and sausage mixture.
4. Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed shells in the dishes. Srpread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead to freeze (up to 4 months) or refrigerate before cooking. (if freezing, cover with foil, then wrap with plastic to seal in freshness)
5. heat oven to 375. Cover the pans with foil and bake for 30 minutes, until hot and bubbly. Rmove foil and sprinkle with remaining parmesan cheese, bake uncovered for 10 additional minutes.
Number of Servings: 9
Recipe submitted by SparkPeople user JESSICAJAY11.
1. Bring a large pot of salted water to a boil, cook pasta shells according to the instructions on the packsage. Drain, rinse, and set aside
2. Heat olive oil in a large skilled on med high heat. Add the onions and cook untiol soft, 5 minutes. Add teh sausage to the pan, breaking up the sausage into smaller bits. Cook sausage until cooked through, 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove pan from heat.
3. Beat the egg lightly in a large bowl. Mix in the ricotta, chopped spinach, 1/2 of the parmesan cheese, baasil, bread curnmbs, salt, and pepper, and sausage mixture. Fill each cooked pasta shell with some of the ricotta, spinach, and sausage mixture.
4. Spread 1/2 cup chopped canned tomatoes over the bottom of each of the baking dishes. Arrange the stuffed shells in the dishes. Srpread the remaining tomatoes over the top of the pasta shells.
At this point you can make ahead to freeze (up to 4 months) or refrigerate before cooking. (if freezing, cover with foil, then wrap with plastic to seal in freshness)
5. heat oven to 375. Cover the pans with foil and bake for 30 minutes, until hot and bubbly. Rmove foil and sprinkle with remaining parmesan cheese, bake uncovered for 10 additional minutes.
Number of Servings: 9
Recipe submitted by SparkPeople user JESSICAJAY11.
Nutritional Info Amount Per Serving
- Calories: 326.1
- Total Fat: 10.9 g
- Cholesterol: 53.9 mg
- Sodium: 697.0 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 3.2 g
- Protein: 21.6 g
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