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Cheese Stuffed Shells Contributed by Anna Livingston 1 pound bulk Italian sausage 1 large onion, chopped 1 package, 10 ounces, frozen chopped spinach, cooked and drained 1 package, 8 ounces, cream cheese, softened 1 egg, beaten 2 cups, shredded mozzarella cheese, divided 2 cups shredded cheddar cheese 1 cup cottage cheese ¼ cup grated Parmesan cheese ¼ teaspoon, each, salt and pepper 1/8 teaspoon cinnamon, optional 20 jumbo shell noodles, cooked and drained Sauce: (if you want to make your own) 1 can, 29 ounces, tomato sauce 1 tablespoons dried minced onion 1-1/2 teaspoons each dried basil and parsley flakes 2 garlic cloves, minced 1 teaspoon each sugar and dried oregano ½ teaspoon salt ¼ teaspoon pepper In a skillet brown sausage and onion; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella, cheddar, cottage cheese, Parmesan, salt, pepper and cinnamon if desired; mix well. Stuff shells and arrange in a greased 13-inch x 9-inch baking dish. Combine sauce ingredients; mix well. Spoon over shells. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 5 minutes or until cheese melts. Yield: 8-10 servings. |
