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Cheese-Stuffed Shells Recipe

Cheese-Stuffed Shells Recipe photo by Taste of Home

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When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon

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Cheese-Stuffed Shells Recipe

Prep: 35 min. Bake: 50 min.

Yield: 12 Servings

35 50 85

Ingredients

1 pound bulk Johnsonville® Ground 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
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.

Originally published as Cheese-Stuffed Shells in Taste of Home April/May 1995, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cheese-Stuffed Shells

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Reviewed on Mar. 02, 2013 by Midget0912

This has become one of my family's favorites. I've have made it so often, I have it memorized. Instead of making it in the shells, I make it like a lasagna. It takes a little less prep time, but it bakes the same and tastes the same. If I make it like a lasagna, I won't mix the meat in with the cheese mixture, but layer it in like you would with lasagna.

Reviewed on Feb. 26, 2013 by dicentra01

See how much my guests loved it.. my sister buffylynn01 went home after having this at my home and rated it before I could lol ... it's so good..

Reviewed on Feb. 26, 2013 by dicentra01

Everyone loves this and I have made it twice. I'm a vegetarian so I didn't use the meat, halved the salt in the stuffing and didn't use the salt in the sauce. Also, I kept it covered at the last part when your to put the moz on top and put it back in for 10 minutes. I think it dried out without the cover on the first time. Also I made my own alfredo sauce on the side to drizzle over. It's amazing...so happy I tried this one. I just can't get over the reaction I get when I make this.. I've been asked to start making it for parties... THANKS..

Reviewed on Feb. 01, 2013 by scffdcook

I have made this many times now and my family loves it.

Reviewed on Jan. 28, 2013 by buffylynn01

My sister just made this for us last night minus the susage and she put my special alfrado sauce on the side to poor over and OMG!!! Can't wait to make it myself!!!

Reviewed on Jan. 09, 2013 by ranforever

My boys absolutely LOVE these!! Any time I ask them what they want for dinner, this is their #1 pick.

Reviewed on Sep. 30, 2012 by naydan

Excellent! The cinnamon gives this dish a very unique flavor.

Reviewed on Aug. 26, 2012 by DonnaMDecker

My 9 year old son is a very picky eater and he loved this. We all liked it. I choose to not use the cinnemon. Will definately make again.