Cheese-Stuffed Shells

INTRODUCTION

Cheese-Stuffed Shells are a delicious and satisfying dish that warms the heart and fills the belly. This recipe combines creamy cheeses with savory Italian sausage, spinach, and tasty herbs. It is perfect for family dinners, special occasions, or meal prep for the week. The large pasta shells hold a generous amount of cheesy filling, making every bite a delight. Not only is it comforting, but it also brings everyone together around the dinner table.

WHY YOU WILL LOVE THIS RECIPE

You will love Cheese-Stuffed Shells for many reasons. First, they are packed with flavor. The combination of sausage and various cheeses ensures each bite is rich and delicious. Second, they are easy to make. Even a beginner cook can follow the steps and create a wonderful meal. Third, they can be a great option for making ahead and freezing. This means you can prepare them whenever you have time and enjoy them later with very little work. Lastly, they are customizable. You can add your favorite vegetables or switch up the cheeses to fit your tastes. Whether for a cozy family night or a potluck with friends, Cheese-Stuffed Shells will impress everyone.

HOW TO MAKE Cheese-Stuffed Shells

Making Cheese-Stuffed Shells is straightforward. Follow these easy steps to create a flavorful and cheesy dish that everyone will enjoy.

EQUIPMENT NEEDED

• Large skillet
• Mixing bowls
• Baking dishes (shallow 2-quart or 11×7-inch)
• Cooking spray
• Spoon for stuffing shells
• Measuring cups and spoons

Ingredients You’ll Need:

• 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 percent 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

STEP-BY-STEP INSTRUCTIONS

1. In a large skillet, cook the Italian sausage and chopped onion over medium heat. Stir the mixture occasionally until the meat is no longer pink. Once it is cooked, drain any excess fat.

2. Transfer the sausage and onion mixture to a large bowl. Add the thawed spinach, cubed cream cheese, and the lightly beaten egg. Stir until well combined.

3. Next, add 1 cup of the shredded mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper, and cinnamon if you want to use it. Mix everything together until the cheeses are evenly distributed.

4. Take the cooked jumbo pasta shells and stuff each one with the cheese and sausage mixture. You want to fill them generously but avoid overstuffing.

5. Arrange the stuffed shells in two shallow 2-quart or 11×7-inch baking dishes that have been coated with cooking spray.

6. In a separate bowl, combine the tomato sauce, dried minced onion, dried basil, dried parsley, minced garlic, sugar, dried oregano, and the remaining salt and pepper. Spoon this sauce mixture over the stuffed shells.

7. Cover the baking dishes with aluminum foil and bake at 350 degrees for 45 minutes.

8. After 45 minutes, remove the foil and sprinkle the remaining 1 cup of mozzarella cheese on top of the shells. Place them back in the oven and bake uncovered until the cheese is bubbly and melted, which should take an additional 5 to 10 minutes.

9. Once done, take the dishes out of the oven and let them stand for about 5 minutes before serving.

HOW TO SERVE Cheese-Stuffed Shells

Serve your Cheese-Stuffed Shells hot from the oven. They look beautiful arranged on a platter or individual plates. Pair them with a side salad and garlic bread for a complete meal. A drizzle of extra tomato sauce on top adds a nice touch. For a garnish, consider fresh basil or a sprinkle of grated Parmesan to enhance the presentation.

STORAGE & FREEZING: Cheese-Stuffed Shells

Cheese-Stuffed Shells are great for storage. If you have leftovers, place them in an airtight container in the refrigerator. They will stay good for up to 3 to 5 days. To freeze cheese-stuffed shells, make sure they are in a freezer-safe container or tightly wrapped in plastic wrap and aluminum foil. They can last in the freezer for up to 2 to 3 months. When you want to eat them, simply thaw them overnight in the refrigerator and bake them until heated through.

SERVING SUGGESTIONS

To make your meal even more delightful, consider serving the Cheese-Stuffed Shells with these suggestions:

• Garlic bread or breadsticks for a perfect side.
• A fresh garden salad with your favorite dressing.
• Roasted vegetables, like zucchini or bell peppers, for added nutrition.
• A sprinkle of crushed red pepper flakes for those who like a bit of heat.

VARIATIONS

Cheese-Stuffed Shells are versatile, and you can make many variations:

• Vegetarian Version: Skip the sausage and add more vegetables like mushrooms, bell peppers, or zucchini.

• Different Meats: Use ground turkey or chicken instead of Italian sausage for a healthier twist.

• Spicy Version: Add some crushed red pepper or jalapeños to the cheese filling for heat.

• Different Cheeses: Mix it up with feta, goat cheese, or a blend of Italian cheeses for a unique flavor.

FAQs

1. Can I use fresh spinach instead of frozen?
Yes, fresh spinach can be used. Just sauté it briefly until wilted, then squeeze out the excess water before using it.

2. Can I make Cheese-Stuffed Shells ahead of time?
Yes, you can prepare the dish in advance and store it in the refrigerator or freezer until you’re ready to bake.

3. How do I reheat leftover Cheese-Stuffed Shells?
To reheat, preheat your oven to 350 degrees and bake for about 20 minutes, covered with foil, until heated through.

4. Can I substitute the meat in this recipe?
Definitely! You can use ground beef, turkey, or even leave it out for a vegetarian option.

MAKE-AHEAD TIPS FOR Cheese-Stuffed Shells

Making Cheese-Stuffed Shells ahead of time is simple. You can assemble the shells earlier in the day or even the night before. Just cover the baking dish tightly with plastic wrap and store it in the fridge. If you freeze them, remember to thaw them overnight before baking. Baking time may be longer for frozen shells, so adjust accordingly. This makes it easy to enjoy a hearty meal any night of the week with minimal stress.

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