Italian Stuffed Shells
Ingredients:
1 pound bulk Italian sausage
1 large onion, chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (8 ounce) cream cheese, cubed
1 egg, lightly beaten
2 cups shredded mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup cottage or ricotta cheese
1 cup grated Parmesan cheese
¼ teaspoon salt
½ teaspoon pepper
24 jumbo pasta shells, cooked and drained
1 large jar of prepared pasta sauce
Directions:
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In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl.
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Stir in spinach, cream cheese and egg.
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Add 1 cup mozzarella, cheddar, cottage (or ricotta) cheese, Parmesan, salt and pepper. Mix well.
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Stuff pasta shells with sausage mixture. Arrange in two 13 x 9 inch baking dishes coated with cooking spray.
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Pour sauce over shells.
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Cover with foil and bake at 350 degrees for 45 minutes.
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Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted.
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Let stand for 5 minutes before serving.