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With picky eaters, when you find something that works, you stick with it.
A couple of months ago, I fed my family our Stuffed Mexican Shells and they were a huge hit! My kids ate them with their hands because they thought they were "mini tacos". We probably had them once a week for about 6 weeks straight (and I would have kept going had my husband finally asked me to try something else! Ha ha!).
Anyway, I decided to mix it up and try something a little different inside the shells. The kids didn't even notice- they were just thrilled to have "mini tacos" again! I am thinking that I could put anything in these little shells and the kids would eat it . . . hmmm . . . what to try next?!
Sausage and Cheese Stuffed Shells
1 pound Italian sausage (I have used turkey sausage also and it works great for this recipe)
1 onion, diced
1 (10 oz) package frozen spinach, thawed and squeezed dry
1 (8 oz) package cream cheese
1 egg, lightly beaten
2 cups shredded mozzarella cheese, divided
2 cups shredded cheddar cheese
1 cup low-fat cottage cheese
1 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
24 jumbo pasta shells, cooked and cooled
1 (26 oz) jar pasta sauce
Spray a 9x13" baking pan with non-stick cooking spray.
Brown sausage and onion over medium heat in a large saucepan; when meat is no longer pink, drain. Transfer meat to a large bowl. Add in the spinach, cream cheese and egg; stir well. Add 1 cup mozzarella cheese, all the cheddar cheese, cottage cheese, Parmesan cheese, salt, and pepper and mix once again.
Stuff pasta shells with sausage mixture and place stuffed shell in prepared pan. Once all the shells are stuffed, spoon the sauce over the shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 5 minutes before serving.
Makes about 10 servings.
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