Recipe for Cheese-Stuffed Shells


1 lb bulk italian sausage
1 large onion, chopped
10 oz frozen chopped spinach, cooked and; drained
8 oz cream cheese, softened
1 each egg, beaten
2 cup (8 oz.) shredded mozzarella cheese,; divided
2 cup (8 oz.) shredded cheddar cheese
1 cup cottage cheese
1/4 cup parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cinnamon, optional
20 each jumbo shell noodles, cooked and dra; ined
29 oz can tomato sauce
1 tablespoon dried minced onion
1 1/2 teaspoon dried basil
1 1/2 teaspoon dried parsley flakes
2 each cloves garlic, minced
1 teaspoon sugar
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 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 13x9x2" 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. Serves: 8-10

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