|Yep, the shells are under all that yummy sauce! 2 of them!|
Stuffed Pasta Shells with Sausage, Spinach and Mushroom
1 package of frozen cheese stuffed pasta shells without sauce ( I used Schwann's)
1 32 oz. jar of plain marinara sauce ( I used Mid's)
1 pound ground turkey sausage ( I used Di Russo's)
2 cups of fresh organic baby spinach, chopped
3 cloves of garlic, minced
1 tsp. olive oil
8 oz. fresh mushrooms, sliced
1/2 cup reduced fat mozzarella, shredded ( I used Kraft 2% )
Preheat oven to 375 degrees F. In medium non stick skillet, brown the sausage. While sausage is browning, put about a 1/4 cup marinara in the bottom of a 9 x 13 " glass baking dish and swirl around to coat bottom of pan. Arrange frozen shells in a single layer in the pan. Once sausage is browned, drain and in a medium sized bowl, combine the sausage and the rest of the marinara. In the same pan you browned the sausage in, add 1 tsp olive oil and garlic. Saute until garlic is soft, about 3 minutes. Add cooked garlic to the sausage/ marinara mixture. In the same pan you sauteed the garlic in, add the mushrooms and cook until soft, about 4 minutes. Add the mushrooms and juices to the marinara/sausage/garlic mixture, then add the chopped baby spinach to the sauce, stir to combine. Spread the sauce on top of the shells. Cover with foil. Bake in oven for 45-50 minutes. Uncover and add cheese on top of shells, bake for another 10 minutes, or until cheese is melted and sauce is bubbly. Remove from oven and allow to sit for 5 minutes before eating.
Serving size is two shells with about a 1/2 cup of sauce for 7 points.
|Ready for the oven....|