4 Cheese Stuffed Shells

12 oz box jumbo shells
24 oz pasta sauce
15 oz fat-free ricotta cheese
16 oz 1% low fat cottage cheese
1 cup Shredded Parmesan cheese
8 oz shredded fat free mozzarella
1 lb Turkey Sweet Italian Sausage, remove casings
1 tsp Italian seasoning
1 tsp Garlic seasoning

Pre-heat the oven to 350 and spread about 1/2 cup of the pasta sauce across the bottom of a 9 x 13 (or larger) baking dish

Bring a pot of water to a boil and cook the pasta shells according to package directions, drain and run cool water over them until they are cool enough to handle.

Place the uncooked sausage (now out of its casings) in a frying pan over medium-high heat and cook the meat while breaking it up with a wooden spoon until it is browned and cooked through and drain.

In a large bowl, mix the sausage, ricotta cheese, cottage cheese, Garlic and  Italian seasonings and stir it until thoroughly combined. 

Spoon the mixture evenly into each pasta shell, placing the filled shells into the prepared baking dish.  

Spoon the sauce over the top of the shells and spread it out evenly. 

Sprinkle the Mozzarella and Parmesan cheese over the top of the sauce.

Bake for 30-35 minutes until heated through and cheese on top is melted and lightly browned.

To freeze:

Place stuffed shells separately on a baking sheet and freeze for 1-2 hours.  Remove from baking sheet, place in a freezer bag and label.

To cook frozen shells:

Place stuffed shells in baking dish and thaw in the fridge overnight.  

Spoon the sauce over the top of the shells and spread it out evenly. 

Sprinkle the Mozzarella and Parmesan cheese over the top of the sauce. 

Bake at 350 for 30-35 minutes.

Serving Size= 3 Shells

Approx= 12 servings

Points Plus value= 8 Points