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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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    4 servings


  • 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
  • 2/3 cup 4% cottage cheese
  • 1-1/2 cups shredded part-skim mozzarella cheese, divided
  • 1 large 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.
  • 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.
Nutrition Facts
3 each: 459 calories, 20g fat (9g saturated fat), 116mg cholesterol, 1265mg sodium, 40g carbohydrate (14g sugars, 4g fiber), 30g protein.

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