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Sausage-Stuffed Shells

“I wanted to make manicotti one day but was out of the noodles,” says Lori Daniels of Beverly, West Virginia. “So I came up with this recipe, using jumbo shells instead. They were much easier to work with.”
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    2 servings

Ingredients

  • 1/3 pound bulk Italian sausage
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup tomato paste
  • 2 tablespoons water
  • 1 teaspoon brown sugar
  • 1/2 teaspoon Italian seasoning
  • 1/3 cup 4% cottage cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons beaten egg
  • 1/2 teaspoon minced fresh parsley
  • 6 jumbo pasta shells, cooked and drained
  • Grated Parmesan cheese, optional

Directions

  • In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the tomato sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
  • In a small bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce.
  • Sprinkle with remaining mozzarella cheese and, if desired, Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until filling reaches 160°.
Nutrition Facts
3 stuffed shells: 437 calories, 14g fat (7g saturated fat), 67mg cholesterol, 1371mg sodium, 40g carbohydrate (13g sugars, 4g fiber), 36g protein.

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