Cheese-Stuffed Shells

By nurseliz

Ingredients

• Ingredients
• 1 pound bulk Italian sausage
• 1 large onion, chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 package (8 ounces) cream cheese, cubed
• 1 egg, lightly beaten
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 2 cups (8 ounces) shredded cheddar cheese
• 1 cup 4% cottage cheese
• 1 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground cinnamon, optional
• 24 jumbo pasta shells, cooked and drained

Details

Servings 12

Preparation

Step 1

SAUCE:
1 can (29 ounces) tomato sauce
1 tablespoon dried minced onion
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried parsley flakes
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired.
Stuff pasta shells with sausage mixture. Arrange in two 11-in. x 7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving. Yield: 12 servings.

Nutritional Facts 2 stuffed shells equals 397 calories, 23 g fat (14 g saturated fat), 94 mg cholesterol, 1,097 mg sodium, 24 g carbohydrate, 2 g fiber, 24 g protein.