CHEESE & SAUSAGE STUFFED SHELLS

Cheese & Sausage Stuffed Shells image

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 10 servings.

Number Of Ingredients 22

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30 uncooked jumbo pasta shells
1 pound bulk Italian sausage
1 large onion, chopped
1 package (8 ounces) cream cheese, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 large egg, beaten
3 cups shredded part-skim mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup 2% cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
SAUCE:
3 cans (15 ounces each) tomato sauce
4 teaspoons dried minced onion
3 garlic cloves, minced
2 teaspoons dried basil
2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1-1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted., Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce., Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Nutrition Facts :