Cheese-Stuffed Shells Recipe | Taste of Home
"When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon..."
INGREDIENTS
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1 pound bulk Italian sausage
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1 large onion, chopped
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1 package (8 ounces) cream cheese, cubed
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1 large egg, lightly beaten
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2 cups shredded part-skim mozzarella cheese, divided
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2 cups shredded cheddar cheese
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1 cup 4% cottage cheese
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1 cup grated Parmesan cheese
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1/8 teaspoon ground cinnamon, optional
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24 jumbo pasta shells, cooked and drained
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SAUCE:
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1 can (29 ounces) tomato sauce
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1 tablespoon dried minced onion
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1-1/2 teaspoons dried basil
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1-1/2 teaspoons dried parsley flakes
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2 garlic cloves, minced
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1 teaspoon sugar
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1 teaspoon dried oregano
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1/2 teaspoon salt
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1/4 teaspoon pepper
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