Sausage-Stuffed Shells Recipe

Sausage-Stuffed Shells Recipe photo by Taste of Home

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I wanted to make manicotti one day but was out of the noodles. So I used jumbo shells instead and discovered they were much easier to work with.—Lori Daniels, Beverly, West Virginia

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Sausage-Stuffed Shells Recipe

Prep: 30 min. Bake: 25 min.

Yield: 4 Servings

30 25 55

Ingredients

12 uncooked jumbo pasta shells
SAUCE:
2/3 pound bulk Johnsonville® Ground Sausage
2 cans (8 ounces each) tomato sauce
1/2 cup tomato paste
1/4 cup water
2 teaspoons brown sugar
1 teaspoon Italian seasoning
FILLING:
2/3 cup 4% cottage cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
1 egg, lightly beaten
1 teaspoon minced fresh parsley
Grated Parmesan cheese, optional

Directions

Cook pasta shells according to package directions. Meanwhile, in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling.
Add tomato sauce, tomato paste, water, brown sugar and Italian seasoning to remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally.
Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells.
Spread 1/2 cup meat sauce into an ungreased shallow 2-qt. baking dish. Arrange stuffed shells in dish; drizzle with remaining meat sauce. Sprinkle with remaining mozzarella and Parmesan if desired.
Bake, uncovered, 25-30 minutes or until bubbly. Yield: 4 servings.

Lighter version: Sausage-Stuffed Shells

Originally published as Sausage-Stuffed Shells in The Taste of Home Cookbook , p265