Cheese-Stuffed Shells Recipe

12

Ingredients

# SAUCE:
# 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
#
# 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

Preparation

Step 1

# 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, cheddar, cottage cheese, Parmesan, salt, pepper and cinnamon if desired; mix well.
# 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.