Italian Stuffed Shells


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
  1.  In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.  Transfer to a large bowl.
  2. Stir in spinach, cream cheese and egg. 
  3. Add 1 cup mozzarella, cheddar, cottage (or ricotta) cheese, Parmesan, salt and pepper.  Mix well. 
  4.  Stuff pasta shells with sausage mixture.  Arrange in two 13 x 9 inch baking dishes coated with cooking spray.
  5. Pour sauce over shells.
  6. Cover with foil and bake at 350 degrees for 45 minutes. 
  7. Uncover; sprinkle with remaining mozzarella.  Bake 5-10 minutes longer or until bubbly and cheese is melted.
  8. Let stand for 5 minutes before serving.

Cooking With Crevolyn
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