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Italian sausage onion spinach cream cheese egg Mozzarella cheese Cheddar cheese cottage cheese Parmesan cheese salt pepper ground cinnamon pasta shells tomato sauce onion basil parsley flakes garlic sugar oregano salt pepper
Viewed: 61 - Published at: 8 years agoIngredients
- 1 pound bulk Italian sausage
- 1 large onion, chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 package (8 ounces) cream cheese, cubed
- 1 large egg, lightly beaten
- 2 cups shredded part-skim mozzarella cheese, divided
- 2 cups shredded cheddar cheese
- 1 cup 4% cottage cheese
- 1 cup grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon ground cinnamon, optional
- 24 jumbo pasta shells, cooked and drained
- 1 can (29 ounces) tomato sauce
- 1 tablespoon dried minced onion
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried parsley flakes
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Method
- In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and cinnamon if desired.
- Stuff pasta shells with sausage mixture. Arrange in two shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
- Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
- Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165°.
