Stuffed Shells W/ Spinach and Sausage if You Hate Ricotta Cheese Recipe

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Stuffed Shells W/ Spinach and Sausage if You Hate Ricotta Cheese
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Ingredients
10
Count
Nutrition
337
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Prepare the cottage cheese. Very early in the day, start the cheese to drain in a sieve. Use fat-free is it makes you feel better. If you don't mind ricotta, then use it, by all means. (If you use ricotta, go directly to pre-heating oven.) At first, a lot of whey will drain. But when it look like that's it, unfortunately, it's not. Every hour or so, mix the cheese with a spoon and slightly press against the sieve. When it looks pretty dry, line a bowl with a paper towel, and turn out. At this point, you can refrigerate until the next day, or continue.
  2. Pre-heat oven to 350°F.
  3. Cook shells in boiling water 5 minutes, only. You want them still pretty firm, so they don't lose their shape and makes them easier to stuff. Drain and rinse with cold water until cool enough to handle.
  4. Saute sausage at med-hot in a large saute pan until no pink remains. Be sure sausage is finely sauted, you don't want any large clumps. Drain and wipe pan free of grease.
  5. Add oil to pan, amount depending on how large your onion is, and saute onion until translucent. Add chopped garlic and saute 1-2 minutes, again using your own amount. We happen to like garlic, A LOT. Be careful not to brown the garlic.
  6. In same pan, add the spinach. If using fresh, keep turning until just wilted, chopping at same time. If using frozen, drain and squeeze dry. Add sausage and cottage cheese back to pan. Mix and set aside to cool slightly.
  7. Spray a 10 x13 baking pan with non-stick spray. Spread about 1 cup sauce on bottom of pan.
  8. Fill each shell with mixture, placing in pan. Don't worry if they scoot around. They'll all bunch up by the time you are done.
  9. Spoon the sauce over each individual shell. I use a regular soup spoon. When each shell is sauced, repeat until all sauce is used.
  10. Sprinkle with Parmesan cheese. Cover with non-stick aluminum foil or spray with non-stick spray. Bake at 350F for 30 minutes.
  11. Serve with a nice green salad and garlic bread. Sit back and take your bows.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 336.92 Kcal (1411 kJ)
Calories from fat 103.63 Kcal
% Daily Value*
Total Fat 11.51g 18%
Cholesterol 46.31mg 15%
Sodium 837.57mg 35%
Potassium 634.44mg 13%
Total Carbs 34.19g 11%
Sugars 5.68g 23%
Dietary Fiber 2.15g 9%
Protein 21.61g 43%
Vitamin C 12.6mg 21%
Iron 3.4mg 19%
Calcium 124.9mg 12%
Amount Per 100 g
Calories 102.25 Kcal (428 kJ)
Calories from fat 31.45 Kcal
% Daily Value*
Total Fat 3.49g 18%
Cholesterol 14.05mg 15%
Sodium 254.19mg 35%
Potassium 192.55mg 13%
Total Carbs 10.38g 11%
Sugars 1.72g 23%
Dietary Fiber 0.65g 9%
Protein 6.56g 43%
Vitamin C 3.8mg 21%
Iron 1mg 19%
Calcium 37.9mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.3
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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