CHEESE-STUFFED SHELLS RECIPE | TASTE OF HOME

Cheese-Stuffed Shells Recipe | Taste of Home image

Provided by @MakeItYours

Number Of Ingredients 23

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

Steps:

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°.