Cheese-stuffed Shells Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Bulk Italian sausage,
-cheese,
1 large: Onion, chopped
1 cup: Cottage cheese,
10 ounce: Frozen chopped spinach,
1/4 cup: Parmesan cheese,
-cooked and drained,
1/4 tsp: Salt,
8 ounce: Cream cheese, softened
1/4 tsp: Pepper,
1 each: Egg, beaten
1/8 tsp: Ground cinnamon, optional
2 cup: , (8 oz.) shredded mozzarella
20 each: Jumbo shell noodles, cooked
-cheese, divided
-and drained,
2 cup: , (8 oz.) shredded cheddar
SAUCE
29 ounce: Can tomato sauce,
1 tsp: Sugar,
1 tbsp: Dried minced onion,
1 tsp: Dried oregano,
1 1/2 tsp: Dried basil,
1/2 tsp: Salt,
1 1/2 tsp: Dried parsley flakes,
1/4 tsp: Pepper,
2 each: Cloves garlic, minced
Directions:
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 From: "Taste of Home" Magazine,
April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95
Source from luhu.jp
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 From: "Taste of Home" Magazine,
April/May 1995
Submitted By DEBBIE CARLSON On 04-14-95
Source from luhu.jp