Stuffed Shells (with Spinach and Cheese)

A really unique stuffed shells recipe. I usually make this for company. The original recipe included one pound of bulk Italian sausage in the stuffing, which I have omitted for my own personal tastes. I'm getting hungry just typing this recipe and remembering how good it is!

• Ready In: 1 hr 15 mins
• Serves: 10

Ingredients

• 1  large onion, chopped
• 1 (10 ounce) package frozen chopped spinach, well drained
• 1 (8 ounce) package cream cheese, softened
• 1  egg, beaten
• 2  cups  shredded mozzarella cheese, divided (8 oz)
• 2  cups  shredded cheddar cheese (8 oz)
• 1  cup cottage cheese
• 1⁄4  grated parmesan cheese
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  dash cinnamon (optional)
• 20  large  shell noodles, cooked and drained

• SAUCE

• 1 (29 ounce) can tomato sauce
• 1  tablespoon  dried onion flakes
• 1 1⁄2 teaspoons dried basil
• 1 1⁄2 teaspoons parsley flakes
• 2  cloves garlic, minced
• 1  teaspoon sugar
• 1  teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. In a skillet, cook onion until tender.
2. Transfer to a large bowl.
3. Stir in the spinach, cream cheese, and egg.
4. Add 1 cup mozzarella, cheddar, cottage cheese, parmesan, salt, pepper, and cinnamon if desired; mix well.
5. Stuff shells and arrange in a greased 13x9x2 baking dish.
6. Combine sauce ingredients; mix well.
7. Pour over shells.
8. Cover and bake at 350 degrees for 40 minutes.
9. Uncover; sprinkle with remaining mozzarella.
10. Return to oven for 5 minutes or until cheese melts.