Cheese-Stuffed Shells
- Ready In:
- 1hr 40mins
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 1 lb bulk Italian sausage
- 1 large onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 (8 ounce) package cream cheese, softened
- 1 egg, beaten
- 2 cups shredded mozzarella cheese, divided
- 2 cups shredded cheddar cheese
- 1 cup cottage cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 20 jumbo pasta shells, 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 dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In a large skillet, brown sausage, and onion; drain.
- Transfer to a large bowl.
- Stir in the spinach, cream cheese, and egg.
- Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan, salt, and pepper; mix well.
- Stuff shells and arrange in a greased 13x9 inch baking dish.
- Combine sauce ingredients; mix well.
- Spoon over shells.
- Cover and bake at 350 degrees for 40 minutes.
- Uncover; sprinkle with remaining mozzarella cheese.
- Return to oven for 5 minutes or until cheese is melted.
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Reviews
-
Nurse Di, this is another great one. I added 1 t. minced garlic to the filling. I really liked the meat, spinach, and cheese filling in the shells. The sauce was delicious and seasoned well. I served this with salad and garlic bread. A perfect meal. Our breath was kickin though. Oh well, can't have it all.
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I made the shells for my mom's birthday. The recipe was time consuming, but the end result was more than worth the time spent. It was hard for my family to believe that I made the recipe since it tasted so good. It did make 28 shells and was good with the shells frozen and then reheated later, since it made so many shells. I will make this again ASAP!
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We had these for dinner last night and the first thing my husband said to me this morning was "those shells were GOOD, I think I want them for breakfast"! This recipe does make a lot, I had 28-30 shells, some of which I flash froze and are in a storage bag in the freezer so that I can put sauce on and bake at a later date. The sauce is easy and delicious and I will use this recipe for other things like chicken parmesan, etc. I used italian turkey sausage and was skeptical of the cream cheese, but it worked beautifully and was different than the typical ricotta/mozzarella/parmesan shells. It was a little time consuming, but I made it the night before and popped them in the oven when I got home from work. I will definitely be making these again.
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