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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 Recipe
A favorite family dinner even with your pickiest eaters. These shells are stuffed with sausage and cheese and covered in a delicious sauce.
Serving
Ingredients
- 1 pound Italian Sausage
- 1 onion, diced
- 10 ounces Frozen Spinach, thawed and squeezed dry
- 8 ounces cream cheese
- 1 egg, lightly beaten
- 2 cups Mozzarella cheese, shredded and divided
- 2 cups cheddar cheese, shredded
- 1 cup cottage cheese, lowfat
- 1 cup Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 24 Jumbo Pasta shells
- 26 ounces pasta sauce
Equipment
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9 x 13 inch baking pan with nonstick cooking spray.
- Brown sausage and onion over medium heat in a large saucepan; when meat is no longer pink, drain grease.
- 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 until well combined.
- 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 with foil and bake for 45 minutes
- Uncover and sprinkle with remaining mozzarella cheese.
- Bake 5-10 minutes longer or until bubbly and cheese is melted.
- Let stand for 5 minutes before serving.
Nutrition
Calories: 706 kcal · Carbohydrates: 30 g · Protein: 37 g · Fat: 49 g · Saturated Fat: 24 g · Trans Fat: 1 g · Cholesterol: 162 mg · Sodium: 1735 mg · Potassium: 784 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 5583 IU · Vitamin C: 11 mg · Calcium: 613 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
YUMMERS!
I haven’t had stuffed shells in forever! Was one of my favorite meals growing up. Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow
You did not specify so I thought I would add a way that I do these…
I use both Manicotti and shell pasta for a similar recipe. I do not pre-cook the pasta. I fill the shells and the Manicotti in the hard pasta state. I arrange in the pan and spoon over the sauce. Refridgerate overnight. Bake the following night. Perfect El Dente pasta and the pasta has more of the flavor of the sauce. Thanks for sharing your recipe. Merry Christmas!
I made this with shredded chicken instead of sausage and added pesto to the filling… So delicious and my in-laws were super impressed. 🙂
my family loves them and my son and hubby are picky now its on are monthly planner