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Cheese-Stuffed Shells

Cheese-Stuffed Shells
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
12 ServingsPrep: 35 min. Bake: 50 min.

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
© Taste of Home 2013

2 of 2

Cheese-Stuffed Shells (continued)

Ingredients (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013