This week's Diabetic Dish of the Week is a Chicken and Turkey Sausage & Spinach Stuffed Shells.
Chicken and Turkey Sausage and Spinach Stuffed Shells
18 uncooked Jumbo Shell Pasta; Whole Grain if you can find them.
1 tsp. Extra Virgin Olive Oil
8 oz. Spicy Italian Turkey Sausage, casings removed. Jennie - O Turkey are the best to use.
½ c. chopped Red Onion
2 cloves Garlic, minced
6 oz. package. Baby Spinach
1 cup Fat-Free Ricotta Cheese
1½ cups Tomato-Basil Pasta Sauce, divided
½ cup Kraft Reduced Fat Shredded Parmesan Cheese, divided
¼ cup chopped fresh Basil
1 - Preheat oven to 375°. Cook pasta according to package directions. Drain.
2 - Meanwhile, heat oil in large nonstick skillet over medium heat. Add sausage, onion and garlic; cook 5 minutes or until sausage begins to brown, stirring to break up meat. Add spinach in batches; cook and stir until wilted. Remove from heat; stir in ricotta cheese, ½ cup pasta sauce and ¼ cup Parmesan cheese.
3 - Arrange shells in 2-qt. casserole. Fill shells evenly with turkey mixture. Spoon remaining 1 cup pasta sauce evenly over shells. Cover with foil.
4 - Bake 30-35 minutes or until heated through. Top with remaining ¼ cup Parmesan cheese and basil. —6 servings.
Nutrition (per serving—3 filled shells): 255 calories, 5 g fat, 2 g saturated fat, 15 g protein, 36 g carbohydrate, 24 mg cholesterol, 4 g fiber, 580 mg sodium; 2 starch, ½ fat,