These stuffed shells are pure comfort. You can’t help but feel good about life when you bite into this cheesy goodness!
Saute onions and garlic in olive oil and butter.
Chop up some breadcrumbs and add to the saute pan. Add paprika, mix well.
In a large bowl, place bread crumb mixture, black olives, cream cheese, cottage or ricotta cheese and egg.
Prepare pasta according to package directions.
Brown sausage and stir in spaghetti sauce till heated through.
Rinse and drain pasta.
Spread some of the spaghetti sauce in the bottom of a sprayed, 9×13 baking pan.
Fill shells with cheese mixture and place in pan.
Continue filling shells until you either run out of shells or run out of the cheese mixture.
Spoon spaghetti sauce and sausage mixture over the stuffed shells.
Sprinkle with mozzarella cheese if desired.
We’ve already got a lot of cheese here, so if you think you’ve got enough, leave it off.
Cover with aluminum foil and bake in a preheated oven at 350 for 30 minutes.
Recipe: Stuffed Shells
- 12 ounce package Jumbo Pasta Shells
- 1 pound Italian Sausage
- 2 quarts Spaghetti Sauce
- 1-1/2 cups bread crumbs
- 1 medium onion chopped
- 1 clove garlic chopped
- 2 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 1/2 teaspoon Paprika
- 22 ounces cottage cheese
- 8 ounces cream cheese
- 1 can chopped black olives
- 1 egg
- Saute onions and garlic in olive oil and butter.
- Stir in bread crumbs and Paprika and mix well.
- Brown sausage.
- Cook pasta according to package directions.
- Combine cream cheese, cottage cheese, egg, black olives and bread crumb mixture in a large mixing bowl.
- Drain cooked pasta.
- Spray a 9×13 pan with cooking spray.
- Pour and spread about half of one quart of spaghetti sauce in the bottom of the pan.
- Fill shells with cottage cheese mixture and place in sauce in pan.
- Pour remaining spaghetti sauce in frying pan with browned sausage, Cook just till heated and well combined.
- Spoon sausage and sauce mixture over stuffed shells.
- Top with Mozzarella or Parmesan cheese if desired.
- Cover with aluminum foil and bake 30 minutes at 350.
Microformatting by hRecipe.