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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 shredded part-skim mozzarella cheese, divided
  • 1 large 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
preachermom
Reviewed Feb. 9, 2017

"This is a wonderfully tasty meal. I served it with a simple side salad with Italian dressing. First bite made this a 'keeper', all subsequent bites affirmed the first."

MY REVIEW
jmkasprak
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
Reviewed Jan. 25, 2014

"I have made this several times love it"

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