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Nutrition Facts
Serving Size 1 (337g) Recipe makes 8 servings The following items or measurements are not included below: 20 jumbo pasta shells
Calories 599
Calories from Fat 418		(69%)
Amount Per Serving		%DV
	Total Fat 46.5g	71%
	Saturated Fat 23.9g	119%
	Monounsaturated Fat 16.3g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 159mg		53%
Sodium 1800mg		75%
Potassium 786mg		22%
Total Carbohydrate 15.1g		5%
	Dietary Fiber 3.1g	12%
	Sugars 6.4g
Protein 31.8g		63%
detailed view... how is this calculated?

Cheese-Stuffed Shells

Recipe #31906 | 1¾ hours | 1 hour prep

⁽⁸⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jun 23, 2002

Rich and cheesy

SERVES 8 -10 (change servings and units)

Ingredients

1 lb bulk Italian sausage
1 large onion, chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 (8 ounce) package cream cheese, softened
1 egg, beaten
2 cups shredded mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup cottage cheese
1/4 cup grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
20 jumbo pasta shells, cooked and drained

Sauce

1 (29 ounce) can tomato sauce
1 tablespoon dried onion flakes
1 1/2 teaspoons dried basil
1 1/2 teaspoons parsley flakes
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

1
In a large skillet, brown sausage, and onion; drain.
2
Transfer to a large bowl.
3
Stir in the spinach, cream cheese, and egg.
4
Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan, salt, and pepper; mix well.
5
Stuff shells and arrange in a greased 13x9 inch baking dish.
6
Combine sauce ingredients; mix well.
7
Spoon over shells.
8
Cover and bake at 350 degrees for 40 minutes.
9
Uncover; sprinkle with remaining mozzarella cheese.
10
Return to oven for 5 minutes or until cheese is melted.

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Featured Reviews for This Recipe

From: Little Cheff

On Dec 29, 2007

I made the shells for my mom's birthday. The recipe was time consuming, but the end result was more than worth the time spent. It was hard for my family to believe that I made the recipe since it tasted so good. It did make 28 shells and was good with the shells frozen and then reheated later, since it made so many shells. I will make this again ASAP!

1 people found this review helpful

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From: marybeth

On Oct 5, 2006

0 people found this review helpful

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From: CIndytc

On May 21, 2006

Wanted to try a different stuffed shell recipe than the one I always make..I used turkey Italian sausage and ricotta cheese instead of cottage cheese...Glad i picked this recipe...turned out great. I will be making this alot....

3 people found this review helpful

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From: Jules127

On Jan 31, 2007

We had these for dinner last night and the first thing my husband said to me this morning was "those shells were GOOD, I think I want them for breakfast"! This recipe does make a lot, I had 28-30 shells, some of which I flash froze and are in a storage bag in the freezer so that I can put sauce on and bake at a later date. The sauce is easy and delicious and I will use this recipe for other things like chicken parmesan, etc. I used italian turkey sausage and was skeptical of the cream cheese, but it worked beautifully and was different than the typical ricotta/mozzarella/parmesan shells. It was a little time consuming, but I made it the night before and popped them in the oven when I got home from work. I will definitely be making these again.

2 people found this review helpful

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