Shelly's Recipe

CHEESY SAUSAGE AND SPINACH STUFFED PASTA SHELLS

Category: Pasta - Baked

1 lb bulk Italian sausage meat (mild or spicy)
1 medium onion chopped
4 garlic cloves, minced (garlic lovers can use more)
1 (10-oz) pkg frozen chopped spinach (cooked according to pkg directions then hand-squeezed dry)
1 (8-oz) pkg cream cheese, cubed and softened
1 large egg
3 cups shredded mozzarella cheese, divided
1 cup creamed cottage cheese
1 cup grated Parmesan cheese
1/2 tsp salt, or to taste
1 tsp fresh ground black pepper, or to taste
24 jumbo pasta shells, cooked and drained then rinsed under cold water
3 cups prepared marinara sauce (if you like lots of sauce then use more)

Grease two 11 x 7-inch baking dishes (or use a baking dish large enough to hold all 24 stuffed shells).

In a skillet cook the sausage meat with onion and garlic until browned; drain fat then transfer to a large bowl. Stir in spinach and cream cheese until thoroughly combined; cool slightly then mix in egg. Add in 1-1/2 cups shredded mozzarella cheese, cottage cheese, 1 cup Parmesan cheese, salt and black pepper; mix to combine.

Stuff the pasta shells with the mixture. Arrange the shells into two greased baking dishes (12 shells in each baking dish).

At this point you may cover with plastic wrap and refrigerate for up to 24 hours.

Drizzle about 1-1/2 cups or more of marinara sauce over the shells (about 1-1/2 cups for each baking dish if you like lots of sauce then use more). Cover and bake at 350 (bottom rack) for 45 minutes.

Uncover sprinkle the top with about 1-1/2 cups or more of shredded mozzarella cheese then return to oven and bake 8-10 minutes longer.