Cheese-Stuffed Shells Recipe

Name: Cheese-Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
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.
2
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.
3
Cover and bake at 350u00b0 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.
4
Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350u00b0. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165u00b0.

3178

kcal

Calories

Fat

480

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Cheese-Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheese-Stuffed Shells

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