Description
You can pretty much be safe in stuffing whatever you please into these shells and still get a successful meal out of it.
Ingredients
Units
Scale
- 3 (4-oz / 115 g) links chicken sausage, casings removed
- 1 tsp dried Italian seasoning
- 1/4 cup (60 ml) chopped pepperoncini peppers
- 1 (28-oz / 795 g) can fire-roasted crushed tomatoes
- 1 (8-oz / 225 g) can no-salt-added tomato sauce
- 1 cup (4 oz / 115 g) provolone cheese, shredded and divided
- 1 cup (4 oz / 115 g) crumbled feta cheese
- 1/2 cup (4 oz / 115 g) fat-free cream cheese, softened
- 1/4 tsp freshly ground black pepper
- 1 (9-oz / 255 g) package frozen artichoke hearts, thawed and chopped
- 1/2 (10-oz / 285 g) package frozen chopped spinach, thawed, drained, and squeezed dry
- 2 garlic cloves, minced
- 20 cooked jumbo shell pasta (about 8 oz / 225 g uncooked pasta)
Instructions
- Heat a non-stick skillet coated with cooking spray over medium high heat.
- Add sausage and cook, crumbling until no longer pink.
- Remove from pan and keep warm.
- Preheat oven to 375°.
- Cook pasta shells according to package directions, omitting salt and fat. Combine Italian seasoning and next 3 ingredients in a medium saucepan. Place over medium heat; cook 12 minutes or until thickened, stirring occasionally.
- Remove from heat; set aside.
- Combine 1/2 cup provolone and the next 6 ingredients (through garlic) in a medium bowl.
- Add cooked chicken sausage, and mix to combine.
- Spoon about 2 1/2 tbsp sausage-cheese mixture into each pasta shell; place stuffed shells in a 13 x 9-inch baking dish coated with cooking spray.
- Spoon tomato mixture over shells; sprinkle with remaining 1/2 cup provolone.
- Bake at 375° for 25 minutes or until thoroughly heated and cheese melts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 4 stuffed shells
- Calories: 448
- Fat: 15.2 g
- Carbohydrates: 49.5 g
- Fiber: 9 g
- Protein: 28 g