This recipe is perfect for all kinds of family gatherings and get-togethers. It makes a large batch, approximately 10 to 12 servings, and you can make this ahead, too.
Whenever I make these stuffed shells, I simply make two 9 x 11 pans. I bake the other one for dinner right away, and freeze one for a later day. When you’re in a dinner rut or simply don’t have time for cooking, you can just thaw this one in the fridge overnight. And then just throw it in the oven the next day and dinner is ready!
Ingredients
1 pound Italian sausage bulk or casings removed
1 pound lean ground beef
1 onion chopped fine
2 cloves garlic, minced
8 oz baby spinach
8 oz Philadelphia cream cheese, cubed
1 Eggland’s egg
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
1 ½ cups cottage cheese
Salt and pepper to taste.
¼ cup grated Parmesan cheese
40 jumbo pasta shells, cooked and cooled.
2 jars pasta sauce
Instructions:
Brown sausage meat and beef. Mix in onion and garlic and cook until onion is soft. Drain fat off if necessary. Add in spinach until wilted. In a large bowl mix meat mixture with spinach, egg, half of the mozzarella, all other cheeses and salt and pepper to taste. Spoon mixture into pasta shells. Put a thin layer of tomato sauce at the bottom of the pan then add stuffed shells in single layer. Pour pasta sauce over shells until nicely covered with sauce. Cover pan with tin foil. Bake in a 350 oven for 45 minutes. Uncover and sprinkle with remaining mozzarella. Return to oven for 5 minutes.
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Quick tip: This is a great make-ahead dish for a family gathering!