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Cheesy Sausage-Stuffed Shells Recipe

Cheesy Sausage-Stuffed Shells Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD:4 servings

Ingredients

  • 12 uncooked jumbo pasta shells
  • SAUCE:
  • 2/3 pound bulk 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
  • 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

  • 1. 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.
  • 2. 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.
  • 3. Preheat oven to 350°. Drain pasta. In a large bowl, combine cottage cheese, 1 cup mozzarella, egg, parsley and reserved sausage. Stuff into shells.
  • 4. 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.
  • 5. Bake, uncovered, 25-30 minutes or until bubbly. Yield: 4 servings.

Nutritional Facts

3 each: 459 calories, 20g fat (9g saturated fat), 116mg cholesterol, 1265mg sodium, 40g carbohydrate (14g sugars, 4g fiber), 30g protein.

Reviews for Cheesy Sausage-Stuffed Shells

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MY REVIEW
jmkasprak User ID: 2880256 222478
Reviewed Mar. 10, 2015

"We loved how the flavor of the sausage was in both the cheese and the sauce. Of course, I did use a whole pound of bulk sweet Italian sausage, which I chopped up quite fine after cooking. I also used 15 oz tomato sauce and a whole 6 oz can of paste. Delicious!"

MY REVIEW
Zomadie User ID: 7633109 187641
Reviewed Jan. 25, 2014

"I have made this several times love it"

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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.