Cheese-stuffed shells
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Bulk Italian sausage |
| 1 | large | Onion, chopped |
| 10 | ounces | Frozen chopped spinach, cooked and drained |
| 8 | ounces | Cream cheese, softened |
| 1 | each | Egg, beaten |
| 2 | cups | (8 oz.) shredded mozzarella cheese, divided |
| 2 | cups | (8 oz.) shredded cheddar |
| 29 | ounces | Can tomato sauce |
| 1 | tablespoon | Dried minced onion |
| 1½ | teaspoon | Dried basil |
| 1½ | teaspoon | Dried parsley flakes |
| 2 | eaches | Cloves garlic, minced cheese |
| 1 | cup | Cottage cheese |
| ¼ | cup | Parmesan cheese |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| ⅛ | teaspoon | Ground cinnamon, optional |
| 20 | eaches | Jumbo shell noodles, cooked and drained |
| 1 | teaspoon | Sugar |
| 1 | teaspoon | Dried oregano |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
SAUCE
In a skillet, brown sausage and onion; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella, cheddar, cottage cheese, Parmesan, salt, pepper and cinnamon if desired; mix well. Stuff shells and arrange in a greased 13x9x2" baking dish. Combine sauce ingredients; mix well. Spoon over shells. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 5 minutes or until cheese melts. Serves: 8-10 From: "Taste of Home" Magazine, April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95