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Ingredients

The ingredients are:

1 pound Italian sausage (I like spicy)
1 small yellow onion, chopped
4 large garlic cloves, minced (the more the better, use lots of garlic, or can use 2 teaspoons garlic powder)
12 ounces cottage cheese (full-fat, 1 1/2 cups)
8 ounces cream cheese (VERY soft)
1 large egg, lightly beaten
1 package (10 ounce) frozen chopped spinach (cooked according to package directions, cooled then hand-squeezed dry to remove all excess moisture)
3/4 cup grated Parmesan cheese (I have used 1/2 cup and it's still okay)
4 cups shredded mozzarella cheese (divided, I use Kraft Italiano shredded cheese the one that comes pre-shredded in a clear package, mozza will work fine also but the Italiano gives it a flavor boost)
Seasoned salt and fresh ground black pepper, to taste (can use white salt)
Heavy whipping cream (only if needed, about 2-3 tablespoons)
1 box (12 ounce) dry jumbo pasta shells (cooked and drained, 30-35 shells or as many as you can fit into the 13x9 pan, I usually have about 6 empty shells left over)
4 to 4 1/2 cups marinara sauce (or use as much as you like but the more sauce the better!)

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.

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