Monday, May 9, 2016

Light One-Pot Unstuffed Shells

Happy belated Mother's Day!  I hope that everyone had a wonderful day getting to spend time with family.  My boys made me some lovely presents today and I was lucky to get to spend time making some crafts with them. It was nice to have a chance to just relax and enjoy being a family.  We often rush around so much to different practices, events, and activities that we don't get a chance to spend as much time together as I would like.  I didn't want to spend hours in the kitchen making stuffed shells and instead decided to make this super quick light one-pot unstuffed spinach shells. 

My poor husband is amazing at so many things, cooking isn't one of them.  It was a super simple and easy meal that my husband was even able to make for us! This dinner was a perfect for him to make for the family and he loved that everyone thoroughly enjoyed it.  I might even start making him cook more frequently!  It can be exhausting being the only one able to cook dinner. 

This meal is really filling and packed with protein and fiber.  It's is perfect when served with my Skinny Garlic Parmesan Rolls and a side salad.  Please leave a comment and let me know what you think!  I'd love to hear from you.  You can also follow me on Facebook, Twitter, or Instagram.

Light One-Pot Unstuffed Spinach Shells
Servings: 8 ★ Size: 1 1/2 - 1 3/4 cups ★ Smart Points: 8 ★ Points Plus: 10 ★ Calories: 369 ★ Total Fat: 11 g ★ Saturated Fat: 4 g ★ Protein: 32 g ★ Carbohydrates: 40 g ★ Fiber: 13 g ★ Sugars: 7 g ★ Sodium: 889 mg ★ Cholesterol: 55 mg

· 1 pound (450 g) turkey Italian sausage
· 1 medium onion, diced
· 4 cloves garlic, minced
· 28-ounce (794 g) diced tomatoes
· 2 cups (500 ml) chicken stock, low-sodium
· 10 ounces (285) medium shells, whole wheat
· 1 tablespoon Italian seasoning
· 2 teaspoons oregano
· 1/2 teaspoon crushed red pepper
· 2 tablespoons fresh basil, finely chopped
· 4 cups fresh spinach
· 8 ounces (226 g) fat-free ricotta
· 8 ounces (226 g) 75% light cheddar, shredded
· 2 ounces (58 g) parmesan, finely shredded

1. Preheat the oven to 375 F (200 C). Heat up a large dutch oven or covered pan on a medium high heat.  Cook the turkey sausage until browned.  Add in the onion and garlic.  Cook for an additional 5 minutes until the onion is soft.  
2. Pour in the diced tomatoes, chicken stock, medium shells, Italian seasoning, oregano, crushed red pepper, and basil.  Bring to a boil.  Reduce the heat and simmer for 12 minutes until the pasta has reached the desired doneness.
3. Stir in the spinach in batches.  It will wilt quickly and allow for another batch to be placed into the dish.  Once the spinach has been added stir in the ricotta and 6 ounces of cheddar.  Stir the dish until all the cheese has melted.  
4. Top with the remaining cheddar and parmesan.  Bake in the oven for 15 minutes until the cheese has melted and is bubbling.

Healthy dinner ready in 30 minutes and goes great with a weight watchers meal plan.

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