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Sausage-Stuffed Shells

 Sausage-Stuffed Shells
“I wanted to make manicotti one day but was out of the noodles,” says Lori Daniels of Beverly, West Virginia. “So I came up with this recipe, using jumbo shells instead. They were much easier to work with.”
2 ServingsPrep: 25 min. Bake: 20 min.


  • 1/3 pound Johnsonville® Mild Ground Italian Sausage
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup tomato paste
  • 2 tablespoons water
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup 4% cottage cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons beaten egg
  • 1/2 teaspoon minced fresh parsley
  • 6 jumbo pasta shells, cooked and drained
  • Grated Parmesan cheese, optional


  • In a small saucepan, cook sausage over medium heat until no longer
  • pink; drain. Set half of the sausage aside for filling. Add the
  • tomato sauce, tomato paste, water, brown sugar and Italian seasoning
  • to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 15 minutes, stirring occasionally.
  • In a small bowl, combine the cottage cheese, 1/2 cup mozzarella
  • cheese, egg, parsley and reserved sausage. Stuff into shells. Spread
  • 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place
  • stuffed shells in dish; drizzle with remaining meat sauce.
  • Sprinkle with remaining mozzarella cheese and Parmesan cheese if

2 of 2

Sausage-Stuffed Shells (continued)

Directions (continued)

  • desired. Bake, uncovered, at 350° for 20-25 minutes or until
  • filling reaches 160°. Yield: 2 servings.
Nutritional Facts: 3 stuffed shells (prepared with turkey Italian sausage, fat-free cottage cheese and egg substitute; calculated without Parmesan cheese) equals 437 calories, 14 g fat (7 g saturated fat), 67 mg cholesterol, 1,371 mg sodium, 40 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.