Kittencal's Sausage & Spinach Stuffed Shells

30-35
Servings
1h
Prep Time
45m
Cook Time
1h 45m
Ready In


"You should get around 30-35 shells but it will depend on how much mixture you stuff into the shells, use your own favorite marinara sauce for this, I use my own recipe posted here on this site. To save time cook the sausage meat a day ahead, in fact the complete creamed/sausage mixture can be made up to 2 days ahead, or stuff the shells then cover tightly with plastic wrap and refrigerate up to 2 days until ready to bake, add on the sauce just before baking. Your going to love this! Photos showing are before baking"

Original recipe yields 30-35 servings
OK

Nutritional

  • Serving Size: 1 (94.9 g)
  • Calories 204.6
  • Total Fat - 13.6 g
  • Saturated Fat - 6 g
  • Cholesterol - 36.3 mg
  • Sodium - 444.6 mg
  • Total Carbohydrate - 10.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 1.9 g
  • Protein - 9.9 g
  • Calcium - 207.9 mg
  • Iron - 0.8 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

Grease a 13 x 9-inch baking dish then coat the bottom of the dish with about 2 cups of marinara sauce; set aside.

Step 2

In a bowl, combine cream cheese with cottage cheese and egg until very well combined. Mix in chopped spinach and Parmesan cheese. Set aside.

Step 3

In a large skillet, cook sausage meat with onion over medium-high heat until meat is no longer pink; drain. Add in garlic and cook for another 2-3 minutes; transfer to a large bowl; cool slightly (about 30 minutes or more). Once the sausage mixture is cooled, add in the creamed mixture, mix until well combined. Season with salt and pepper, if the mixture seems too dry mix in a few tablespoons of whipping cream.

Step 4

Stuff each pasta shells with sausage mixture. Arrange in baking dish (at this point you may cover and refrigerate until ready to bake). Spoon remaining marinara sauce over shells (use a little or a lot of sauce, it's up to you).

Step 5

Cover and bake bottom oven rack in a preheated 350 degree F oven for 45 minutes. Uncover; sprinkle with remaining 2 cups Italiano shredded cheese, then return to oven for another Bake 5 minutes or until bubbly and cheese is melted. Let stand for 5 minutes before serving.

Tips & Variations


  • 13 x 9-inch baking pan

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