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Cheese-Stuffed Shells

Name: Cheese-Stuffed Shells
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 12 servings (2 casseroles).
Cuisine: Europe, Italian
Ingredients: 1 pound bulk 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

82 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 35 min. Bake: 50 min.

Makes

12 servings (2 casseroles)

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

Cheese-Stuffed Shells Recipe photo by Taste of Home

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Ingredients

1 pound bulk 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, if desired, cinnamon.
Stuff pasta shells with sausage mixture. Arrange in 2 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 until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.

How To Freeze Cheese-Stuffed Shells

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.