Stuffed Shells

kateanne27
kateanne27 Posts: 275 Member
edited September 27 in Recipes
12 Barilla jumbo shells
½ large zucchini, chopped
¾ cup frozen spinach, thawed
½ cup part skim ricotta
½ cup part skim shredded mozzarella
3 Tbsp grated Parmesan
1 large turkey sausage link
1 28oz can crushed tomatoes in puree, low sodium
1 tsp olive oil
1-2 cloves garlic, minced
½ medium onion, chopped
¼ cup skim milk
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste

Preheat oven to 350
Boil shells in salted water for a couple minutes less than the box says to.
Remove casing from sausage and cook, crumbling as you do so, drain, set aside.
Saute onion and garlic in olive oil, add crushed tomatoes, basil and oregano and season to taste, simmer about 10 minutes.
Combine ricotta, mozzarella, spinach, zucchini, milk, and sausage, season to taste. Spread small amount of tomato sauce in bottom of glass 9x13 baking dish, spoon filling into each shell and arrange over sauce, cover with remaining sauce and Parmesan cheese. Cover with foil and bake for 15 minutes, remove foil and bake another 10 minutes or so until Parmesan is golden and sauce bubbles. Let stand at least 5 minutes. Serves 3-4
1 serving of 3 shells: 336 calories; 44 carbs; 9 grams of fat; 21 grams protein; 6 grams fiber; 907 grams sodium. Those are the facts if you include the fat that drains out of the sausage, I am not sure how much difference it makes.

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