Description
These Cheese Stuffed Shells with Sausage Tomato Cream Sauce are a hearty, comforting meal featuring jumbo pasta shells filled with a creamy cheese and spinach mixture, baked in a savory sausage marinara cream sauce, and topped with melty mozzarella and Parmesan.
Ingredients
- 25 jumbo pasta shells (plus a few extra just in case)
- 8 ounces cream cheese, softened
- 1 1/2 cups cottage cheese
- 2 1/2 cups mozzarella cheese, divided
- 1 cup frozen spinach, thawed and water removed
- 1 teaspoon Italian seasoning
- 1/2 pound ground beef sausage
- 1 cup white onion, diced
- 3 cloves garlic, minced
- 1 (14.5-ounce) can diced tomatoes
- 1 (24-ounce) jar marinara sauce
- 1/3 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Fresh basil, for garnish
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish.
- Bring a large pot of salted water to a boil. Cook pasta shells 2–3 minutes less than package instructions (they should be firm but pliable). Drain and rinse with cold water.
- In a large bowl, combine cream cheese, cottage cheese, 1 1/2 cups mozzarella cheese, Italian seasoning, and spinach. Mix until well blended and set aside.
- In a large skillet over medium-high heat, cook sausage and diced onion until browned and onions are soft (about 6–8 minutes). Add minced garlic and cook for 30 seconds. Drain excess fat.
- Add marinara sauce and diced tomatoes to the skillet. Stir and bring to a simmer. Reduce heat to low and stir in the heavy cream until fully incorporated.
- Pour half of the sauce into the bottom of the prepared baking dish.
- Fill each pasta shell with the cheese mixture and place open-side up in the dish over the sauce.
- Top the stuffed shells with the remaining sauce. Cover with aluminum foil and bake for 25 minutes.
- Remove foil, sprinkle with the remaining 1 cup mozzarella cheese, and bake uncovered for an additional 10–15 minutes, or until hot and bubbly.
- Remove from oven and sprinkle with grated Parmesan cheese and chopped fresh basil. Serve hot.
Notes
- Make a few extra shells in case some break during boiling.
- Use full-fat cottage cheese and cream cheese for best flavor and texture.
- This dish can be assembled ahead and refrigerated for up to 24 hours before baking.
- To freeze, assemble the dish, cover tightly, and freeze before baking. Bake from frozen at 375°F for 60–75 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 552
- Sugar: 7g
- Sodium: 980mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
