Sausage-Stuffed Shells Recipe

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Sausage-Stuffed Shells Recipe
Sausage-Stuffed Shells Recipe photo by Taste of Home
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Sausage-Stuffed Shells Recipe

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5 3 4
Publisher Photo
“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.”
Recommended: Our Best Fall Recipes
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min.

Ingredients

  • 1/3 pound bulk 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 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

Directions

In a 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 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 and Parmesan if desired. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°. Yield: 2 servings.
Originally published as Sausage-Stuffed Shells in Cooking for 2 Spring 2006, p35

Nutritional Facts

3 each: 437 calories, 14g fat (7g saturated fat), 67mg cholesterol, 1371mg sodium, 40g carbohydrate (13g sugars, 4g fiber), 36g protein.

  • 1/3 pound bulk 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 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
  1. In a 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.
  2. In a 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.
  3. Sprinkle with remaining mozzarella and Parmesan if desired. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°. Yield: 2 servings.
Originally published as Sausage-Stuffed Shells in Cooking for 2 Spring 2006, p35

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Reviews forSausage-Stuffed Shells

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MY REVIEW
shellyvaldez3 User ID: 6376076 147873
Reviewed Dec. 1, 2011

"We make this alot except I switch the sauses around the meat one ext on the inside and add extra cheese great dish"

MY REVIEW
sweets4nana User ID: 5436793 60044
Reviewed Oct. 23, 2011

"Husband and I loved these stuffed shells. Did add some peppers, onions and garlic to the sauce because we like them in sauce for added flavor. Have already made twice once with sausage and once with hamburg."

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