October 15th, 2013
Five of these stuffed shells are enough for one serving. I managed to make about 35 shells altogether with this recipe. I did not use a full pack of chicken sausages simply because one was eaten as a snack beforehand! However, the amount used can be either increased or decreased, as with the other ingredients. The can of diced tomatoes that I used also had green chilies, which added a bit of heat to each shell. Unfortunately, using the one with green chilies meant the can had added salt (yikes!).
I sat down after eating to crunch out all of the nutritional numbers. With the dish yielding 7 servings, with 5 stuffed shells per serving, it turns out to be a fairly healthy meal. With my specific ingredients in mind, each serving has less than 300 calories, about 4.5 grams of fat, and roughly 425 mg of sodium. Of course these numbers can always be changed depending on how you vary each ingredient, specifically the cheeses and the can of diced tomatoes. I used a regular can of petite cut diced tomatoes, since it was all I had in my pantry, but it is definitely best to grab a can of “no salt added” diced tomatoes to greatly lower the sodium content. If I substitute the can of tomatoes for a “no salt added” variety, I can drop the sodium by at least 100 mg of sodium per serving!
I wouldn’t use any other brand of chicken sausages than Thin ‘n Trim, because of its nutritional values compared to other brands. Each link of our chicken sausages currently sits at having only 70 calories, 2.5 grams of fat, and no more than 250 mg of sodium. Spend a few minutes in the sausage aisle in grocery store and you will agree that our chicken sausages are the lowest in sodium & fat that you can currently find on the market.
Even if these stuffed shells are not used as a main dish, they turn out to be pretty decent finger food and could easily serve as appetizers or snacks for a party or gathering. So give it a whirl and let us know what you think.
Chicken Sausage Stuffed Shells (recipe page can be found here)
4 links of Thin ‘n Trim Spinach & Red Onion Chicken Sausage
Jumbo Stuffed Pasta Shells
1 tbsp. minced garlic
1 small onion, diced
1 can diced tomatoes (“no salt added” variety is best)
1 cup frozen spinach
1/2 cup diced baby bella mushrooms
1/2 cup fat free ricotta cheese
1/2 cup shredded mozzarella
1 tbsp. parsley flakes
1 tbsp. cilantro
1. Preheat the oven to 350°F.
2. Cook the jumbo pasta shells according to directions. Drain and keep the shells in a bowl of cold water until ready for use.
3. Dice and brown the chicken sausage in a heated skillet.
4. Add the minced garlic and diced onion, stirring for about 1 minute.
5. Add the can of diced tomatoes, and stir for about 1 minute.
6. Add the cup of spinach, making sure to drain it of excess water, and cook for about 1 minute.
7. Add the diced mushrooms and cook for another 2 minutes.
8. Turn the heat off or remove the pan from the stove.
9. Add the ricotta and stir well.
10. Remove the shells from the bowl of cold water.
11. Spoon the chicken sausage mixture into each shell.
12. Assemble the shells in your choice of bakeware.
13. Top the shells with the shredded mozzarella.
14. Bake for about 25-30 minutes, until the cheese is melted and the edges of the shells are golden brown.
15. Remove the shells from the oven. Enjoy!