Stuffed Shells with Chicken Sausage and Spinach
Nutritional Info
- Servings Per Recipe: 22
- 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
View full nutritional breakdown of Stuffed Shells with Chicken Sausage and Spinach calories by ingredient
Introduction
A great low-fat favorite that feeds a crowd. A great low-fat favorite that feeds a crowd.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 servings
Hunt's Tomato Sauce, no salt added, 1.25 cup
Eggbeaters, 0.33 cup
Directions
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.
