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Cheese-Stuffed Shells

A delicious dish featuring jumbo pasta shells filled with a creamy mixture of Italian sausage, cheeses, and spinach, baked in a savory tomato sauce.

  • Total Time: 85
  • Yield: 6 servings 1x

Ingredients

Scale
  • 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

Instructions

  1. In a large skillet, cook the Italian sausage and chopped onion over medium heat until the meat is no longer pink. Drain any excess fat.
  2. Transfer the sausage and onion mixture to a large bowl. Add the thawed spinach, cubed cream cheese, and lightly beaten egg. Stir until well combined.
  3. Add 1 cup of shredded mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper, and cinnamon (if using). Mix until evenly distributed.
  4. Stuff each cooked jumbo pasta shell with the cheese and sausage mixture, filling generously but avoiding overstuffing.
  5. Arrange the stuffed shells in two greased baking dishes.
  6. In a separate bowl, combine the tomato sauce, dried minced onion, dried basil, dried parsley, minced garlic, sugar, dried oregano, and remaining salt and pepper. Spoon this sauce over the stuffed shells.
  7. Cover with aluminum foil and bake at 350°F for 45 minutes.
  8. Remove the foil, sprinkle the remaining mozzarella cheese on top, and return to the oven for an additional 5 to 10 minutes, until bubbly and melted.
  9. Let stand for 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 5 days. For freezing, use a freezer-safe container or wrap tightly in plastic and foil, lasting up to 2 to 3 months.

  • Author: miguel-santiago
  • Prep Time: 30
  • Cook Time: 55
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: None

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 70mg

Keywords: Cheese, Pasta, Italian, Comfort Food, Family Dinner