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Volume III
August 9, 2013

Weekly Home / Recipe Center

Cheese Stuffed Shells

Servings 8

When I was living in California, I tasted this rich and cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you.
Author: Lori Mecca Grants Pass, Oregon

Calories per serving: 608

1 pound bulk Italian sausage
1 large onion, chopped
1 (10-ounce) package frozen chopped spinach, cooked and well drained
1 (8-ounce) package cream cheese, softened
1 egg, beaten
2 cups (8 ounces) shredded mozzarella cheese, divided
2 cups (8 ounces) shredded Cheddar cheese
1 cup cottage cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon each salt and pepper
1/8 teaspoon ground cinnamon, optional
20 jumbo pasta shells, cooked and drained
1 (29-ounce) can tomato sauce
1 tablespoon dried onion, minced
1-1/2 teaspoon each dried basil and parsley flakes
2 cloves garlic, minced
1 teaspoon each sugar and 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 13-in. x 9-in. x 2-in. baking dish. Combine sauce ingredients mix well. Spoon over shells. Cover and bake at 350 for 40 minutes. Uncover sprinkle with remaining mozzarella. Bake an additional 5 minutes or until cheese is melted.

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