110ozFrozen Spinach, choppedThaw, squeeze water out, pat dry
18ozPrairie Farms Cream Cheese
1LargeEgg
2CupsPart Skim Mozzarella Cheese, shredded
1CupCheddar Cheese, shredded
1CupPrairie Farms 4% Cottage Cheese
1CupParmesan Cheese, grated
1/4tspKosher Salt
1/4tspGround Black Pepper
24Jumbo Pasta Shellscooked and drained
Sauce
129ozTomato Sauce, canned
1TbspMinced Onion, dried
1 1/2tspBasil, dried
1 1/2tspParsley Flakes, dried
3clovesGarlic, minced
1tspSugar
1tspOregano, dried
1/2tspSalt
1/4tspBlack Pepper
Directions:
Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add onion and sauté until soft. Add Italian sausage, cook and stir until no longer pink. Drain grease. Transfer to a large bowl.
Add spinach, cream cheese, and egg to meat, mix well. Stir in spinach, cheddar, cottage cheese, parmesan, and one cup of mozzarella, salt and pepper.
Preheat oven to 350ºF. In a medium bowl, combine all sauce ingredients. Set aside.
in a baking dish that has been coated with cooking spray, place cooked pasta shells in a single layer, and stuff each shell with the sausage mixture. Spoon sauce over shells once all are filled.
Cover with foil and bake for 45 minutes. Remove foil, sprinkle remaining mozzarella on top. Return to oven and bake 5-10 minutes longer, until cheese is melted and bubbling. Let stand for 5 minutes before serving.