Cheese-Stuffed Shells

Name: Cheese-Stuffed Shells
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 12 servings.
Ingredients: 1 pound Johnsonville® Ground Mild Italian sausage; 1 large onion, chopped; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry; 1 package (8 ounces) cream cheese, cubed; 1 large egg, lightly beaten; 2 cups shredded part-skim mozzarella cheese, divided; 2 cups 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; 1/4 teaspoon pepper

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

Ingredients

1 pound Johnsonville® Ground Mild Italian sausage
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounces) cream cheese, cubed
1 large egg, lightly beaten
2 cups shredded part-skim mozzarella cheese, divided
2 cups 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
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 shallow 2-qt. or 11x7-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.
Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts

2 stuffed shells: 397 calories, 23g fat (14g saturated fat), 94mg cholesterol, 1097mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 24g protein.

Originally published as Cheese-Stuffed Shells in Taste of Home April/May 1995

Reviews

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Average Rating:

Linda

Oct 30, 2018

I have made these shells a lot of times. My family loves them. In fact, my mom wants these for her birthday this year. I do use Johnsonville ground sweet Italian sausage in the recipe. Sometimes I use the hot sausage as well. Everything else stays the same. Great recipe, wonderful taste!
2124arizona

Jun 23, 2017

These shell are delightfully cheesy and tasty!!
Cook_aholic

May 5, 2016

I didn't cook my pasta shells so long since everything was really only warming in the oven. The other reason I didn't cook them so long was because I took the wonderful idea in a review here and began sending the shells to shut-ins or people I know don't cook for themselves much. Since I knew they would have to rewarm them, I didn't want them overcooked.
jiljilsch

May 26, 2015

These shells were absolutely amazing! I omitted the sausage as I was serving them as a side dish, but I also ate the leftovers as a meatless main later in the week and they were equally as good when starring as the main dish. I'm positive these will be equally delicious with the sausage added! My significant other couldn't stop popping shells, he was addicted!
Sue Zappa

Apr 10, 2015

Oh, this is one of our family's favorite recipes! The only change I make is to use a 28 oz. jar of Ragu spaghetti sauce since I'm usually in a hurry to get supper on the table. We love the cheesiness (is that a word?) with the pasta shells & sauce. A little taste of heaven! :)
hisalone

Nov 12, 2014

I have been making this since it first appeared in your magazine, which I believe was 1995! I am preparing it now to take to a shut in. This has become my main dish for people recovering from illness or injury. EVERYONE who I have made it for simply loves it. It is easy to transport and easy for them to reheat. We have a garden and I can my own spaghetti sauce which I use instead of preparing the one in the recipe. Thanks for a keeper.
hamhock32

Sep 17, 2014

This is amazing!
Ann_Marie_PA

Sep 7, 2014

I didn't add the spinach or the cottage cheese. This was AWESOME!! Love the creamy taste of the cream cheese in there. Wish I could give it more stars! :)
Cialynne

Apr 5, 2014

This recipe is SO, SO GOOD! Doesn't need tweaking or anything!!
sheppler

Mar 2, 2014

This is as good as everybody said it was. Only change I made was I used turkey sausage, otherwise didn't change a thing and it was great.