Delectable Creamy Cheesy Sausage & Spinach Stuffed Chonchiglioni with Tomato Sauce

  

I can’t say it, I can’t even try! Chonchiglioni or “shells” to you or me! These are little morsels of heaven, a little fiddly to stuff but worth the small effort that entails. These were supposed to be sausage, spinach & ricotta but my local store was fresh out of ricotta until Monday & considering I live in a small town & the nearest next store to buy ricotta is a 48km round trip I substituted quark instead. Feel free to use ricotta if such niceties are easily available to you (the points may change the quark was 1pp). Serves 4 at 8pp a portion nothing wrong with that! Here’s the skinny:
240g Dried Large Chonchiglioni (Pasta Shells)

6 Low Fat Sausages (1pp a piece my preference is Mallons low fat gluten free)

1/2 an Onion Finely Diced

1 Large Bag Fresh Baby Spinach

85g Quark

1 Clove Garlic Crushed

Fresh Basil Leaves

Salt & Black Pepper 

20g Grated Parmesan Cheese

500g Passata 

1 Tsp Dried Oregano  

Blanch the Conchiglioni (shells) for 7 minutes in boiling salted water. Drain, run under cold water & set aside. Fry the spinach for 2 to 3 minutes until wilted, drain & set aside. Fry your onion for 3 minutes until softened in sprayoil & remove the skin from the sausages & add to the pan. Break the sausages up into small pieces with a wooden spoon while frying for approximately 5 minutes until cooked. Season with salt and pepper and add the garlic for 30 seconds. Place the sausage mix in a bowl. Squeeze any excess water out of the spinach & add to the bowl with the sausage, quark & fresh chopped basil leaves. Meanwhile heat the passata in a saucepan seasoning with the oregano, more basil & some salt & pepper. Pour half the tomato sauce into an ovenproof dish. Spoon 1/2 a teaspoon or so of the sausage & spinach mix into each shell & lay the pasta on top of the tomato sauce. Drizzle the remaining tomato sauce across the top & sprinkle with the parmesan & bake in a preheated oven for approximately 30 minutes until heated through & browning. Serve & Enjoy!  

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Delicious Low Carb Crispy Bacon, Fresh Spinach & Creamy Ricotta Crustless Quiche

  
Remember I devised my anti-bloating survival guide when I was attending my Lovely Cousins Hen Party 2 weeks ago? Well the Wedding is next week and I bought a beautiful dress yesterday for it so I’m implementing my anti bloat strategy again so I can feel as comfortable & confident as possible in my gorgeous new dress. This means lowering carbs for the week & this quiche is a perfect low carb lunch or even dinner served with salad or vegetables. It’s creamy from the milk & ricotta & deliciously tasty flavour comes from the crispy bacon. This makes 6 servings at only 3 propoints a serving (1 propoint of the filling & healthy plan), trust me with this recipe you really don’t feel like you’re missing out on carbs at all!  

4 Whole Eggs & 2 Egg Whites *150g Ricotta Cheese crumbled

100ml Skimmed Milk 

4 Lean Bacon Medallions diced

10g Finely Grated Parmesan 

180g Bag Fresh Spinach 

1/2 Tsp Dried Parsley 

1/2 Tsp Dried Thyme 

1/4 Tsp Garlic Granules

A Pinch of Nutmeg

Black Pepper (I’m avoiding Salt for the week but add it if you wish)  

*The Ricotta was 5 propoints for 150g with the brand I used (Supervalu own brand) Make sure to check whatever brand you buy to make sure of points as they can differ & you may get more or less ricotta for your points.  

Prepare your Bacon & Spinach in advance as it needs time to cool down. Spray a large frying pan with oil & fry the diced bacon for approximately 4 minutes over a medium heat until fully cooked. Add the spinach to the pan & cook for a further minute or two until the spinach wilts down. Drain the bacon & spinach mix in a colander as the spinach will release a lot of water & allow to cool completely. When cool gently squeeze the mix to drain a bit more moisture out of the spinach. Preheat your oven to 190c. In a large bowl mix all the ingredients except the parmesan & add the cooled spinach & bacon. Whisk well with a fork & pour into a 9 or 10 inch quiche dish you have sprayed with oil (I spray a few squirts of oil & then spread it around the dish with a pastry brush for even coverage). Place into the preheated oven for approximately 45 minutes or until cooked through & the eggs are set. About 15 minutes before the end of cooking time sprinkle the grated parmesan on top & return to the oven. Allow to cool for 10 minutes before serving cut into 6 pieces serve with salad or vegetables & Enjoy!