Sausage, spinach, ricottta stuffed shells
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Sausage, spinach, ricottta stuffed shells calories by ingredient
Introduction
Great 1 dish dinner with only 320 calories per serving. Great 1 dish dinner with only 320 calories per serving.Number of Servings: 9
Ingredients
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12 oz box jumbo pasta shells
1 T olive oil
1 cup finely chopped onion
1 LB sweet italian turkey sausage, casings removed
1 T minced Garlic
1 Large Egg
16 oz low fat or fat free ricotta cheese
1 cup grated parmesan
1 tsp dried basil
10 oz chopped frsh spinach
1/4 cup italian bread crumbs
1/2 tsp salt
1 tsp ground black pepper
1 28 oz can diced italian style tomatoes
2 9x13 shallow baking dishes
Directions
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.
Member Ratings For This Recipe
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KELLY_GREEN
