Italian Stuffed Shells

I have a love hate relationship with stuffed shells. I love to eat them and but I hate filling them. I also hate when I end up with broken shells that result in me not having enough for all of the filling or sometimes, even with no broken shells I have extra filling leftover. To solve that problem I always cook the whole box of shells. Unfortunately, that always leaves me with some leftover unfilled shells, but thankfully my girls will eat them with some plain old spaghetti sauce or marinara sauce.

 

These shells are stuffed with Italian sausage and of course lots of cheese, 3 different kinds of cheese. I typically like to use hot Italian sausage, because most of my family likes things a little spicy. However, my youngest does not like spicy foods. Thankfully she has taken to eating hot Italian sausage in pasta.

Italian Stuffed Shells

Ingredients:

• 1 pound ground hot Italian sausage
• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 1 clove garlic, minced
• 26 ounces marinara sauce
• 1 egg, lightly beaten
• 2 cups small curd cottage cheese
• 8 ounces mozzarella cheese, shredded
• 3/4 cup shredded parmesan cheese
• 20 jumbo pasta shells, about

Directions:

1. Preheat the oven to 350º F. Spray a 9x13 inch baking dish with cooking spray.
2. Cook the pasta according to the package directions. Drain and place them upside down on a baking sheet and allow them to dry.
3. In a large skillet, over medium heat, cook the Italian sausage until completely cooked. Drain and fat.
4. Reduce the heat to medium-low and add in the olive oil and diced onions. Cook until the onions are translucent, about 3 minutes. Add in the garlic and cook for 30 seconds.
5. Reduce the heat to low and add in the marinara sauce. Simmer for 30 minutes, stirring occasionally.
6. Meanwhile, in a medium bowl, stir together the egg, cottage cheese, 1 cup mozzarella cheese and  and 1/2 cup parmesan cheese.
7. Spread 3/4 of the meat sauce into the bottom of the prepared baking dish.
8. Fill the shells with about 1 rounded tablespoon of cheese mixture and place into the baking dish on top of the meat sauce. Spoon the remaining meat sauce in between the shells, not directly on top of the shells.
9. Cover the baking dish with aluminum foil and bake for 30 minutes.
10. Remove the foil and sprinkle the remaining mozzarella and parmesan cheese over the shells. Bake, uncovered, for 5-7 minutes or until the cheese has melted.

Enjoy!!!

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 707
Total Fat		32.9g
Saturated Fat		12.6g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		13.1g
Cholesterol		115.3mg
Sodium		1,834.3mg
Total Carbohydrates		63g
Dietary Fiber		5.5g
Sugars		10.8g
Protein		43.8g
Calcium		41.2%
Iron		22.3%
Potassium		89.6mg
Vitamin A		13.7%
Vitamin C		11.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from The Cookie Rookie.