Sausage-Stuffed Shells
Ingredients
- 12 jumbo pasta shells
Sauce
- ⅔ lb Italian sausage
- 2 8oz cans tomato sauce
- ½ cup tomato paste
- ¼ cup water
- 2 tsp brown sugar
- 1 tsp Italian seasoning
Filling:
- ⅔ cup cottage cheese
- 1½ cup mozzarella cheese divided
- 1 egg slightly beaten
- 1 tsp fresh parsley
- grated parmesan cheese
Instructions
- Cook pasta shells according to package directions. Meanwhile in a large saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling.
- Add the tomato sauce, tomato paste, water, brown sugar & Italian seasoning to the remaining sausage. Bring to a boil. Reduce heat; simmer, uncovered for 15 min. stirring occasionally.
- Drain pasta. In a large bowl, combine the cottage cheese, 1 c mozzarella, egg, parsley and reserved sausage. Stuff into shells.
- Spread ½ c meat sauce into an ungreased shallow 2 qt. baking dish. Arrange stuffed shells in a dish; drizzle with remaining meat sauce. Sprinkle it with remaining mozzarella & parmesan.
- Baked, uncovered at 350º for 25-30 min.
Notes
Four cheese stuffed shells: cook shells as directed; omit sauce and filling. Thaw and squeeze dry 1 pkg (10 oz) frozen chopped spinach. Combine ½ c each of shredded mozzarella, shredded asiago, ricotta and cottage cheese; stir in spinach and 2 Tbsp minced chives. Stuff into shells. Spread ¾ c meatless spaghetti sauce into a baking dish. Arrange shells in dish; top with 1 c spaghetti sauce and ½ c shredded mozzarella. Bake as directed.
Taco Pasta shells: Cook shells as directed; omit sauce and filling. Cook 1 lb od ground beef until no longer pink; drain. Stir in ⅓ c taco sauce, 2 oz cream cheese, 3 Tbsp shredded Mexican cheese blend and 1¼ tsp chili powder. Stuff into shells. Spreak ¾ c taco sauce into baking dish. Arrange shells in dish; top with ½ c taco sauce and ½ c Mexican cheese. Bake as directed. Sprinkle with crushed taco chips if desired.