Stuffed Shells: Spinach, Cheese & Meat
Ingredients
- 3/4 lb. lean ground chuck (or use 1 lb. and eliminate the turkey sausage)
- 1 Italian turkey sausage link (4 oz.), casing removed
- 1 large onion, chopped
- 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
- 1 c. low fat ricotta cheese
- 1 egg, beaten
- 1-1/2 c. shredded part-skim mozzarella cheese, divided
- 1-1/2 c. low-fat cottage cheese
- 1 c. grated Parmesan cheese
- 1 c. shredded sharp cheddar cheese
- 1 t. Italian seasoning
- 1/4 t. pepper
- 1 large box jumbo pasta shells, cooked and drained (48 shells)
Sauce
- 3 cans (8 oz. each) tomato sauce
- 1 Tbls. dried minced onion
- 1-1/2 t. dried basil
- 1-1/2 t. dried parsley flakes
- 2 garlic cloves, minced
- 1 t. sugar
- 1 t. dried oregano
- 1/4 t. pepper
Instructions
Crumble beef and sausage into a large nonstick skillet; add onion. Cook and stir over medium heat until meat is no longer pink; remove to a colander lined with several layers of paper towel to absorb the fat.
Transfer to a large bowl. Stir in the spinach, ricotta and egg. Add 1 cup mozzarella, cottage cheese, Parmesan, cheddar, Italian seasoning and pepper; mix well.
Stuff pasta shells with meat mixture. Arrange in two 11x 7x 2-inch baking dishes coated with cooking spray.
Combine the sauce ingredients; spoon over shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella.
Bake 5-10 minutes longer or until bubbly and cheese is melted.
Let stand for 5 minutes before serving.
NOTE: If you don't need this big of serving, freeze one pan for a meal another time. Serves 12