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Cheesy Sausage-Stuffed Shells

 Cheesy Sausage-Stuffed Shells
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
4 ServingsPrep: 30 min. Bake: 25 min.


  • 12 uncooked jumbo pasta shells
  • SAUCE:
  • 2/3 pound Johnsonville® Mild Ground Italian 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
  • 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


  • 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.

2 of 2

Cheesy Sausage-Stuffed Shells (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.