Saturday, June 14, 2008
I made a few changes to this recipe that I'd like to share. I tried the cottage cheese instead of the ricotta and it's soooo much better! It has a very creamy texture - I will only us cottage cheese
I love stuffed shells. I found this recipe on allrecipes.com and made a few changes to spice it up a bit. I added spinach and hot sausage and also halved the recipe and it still fed us two nights in a row. I made 10 shells the first night and saved the rest of the cheese mixture & sauce for the next night. I used up the rest of the mixture and froze the shells we had left over.
1/2 (16 ounce) package jumbo pasta shells (I usually cook 12-14 shells)
2 cups cottage cheese
6 ounces mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 eggs, lightly beaten
pinch of garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1 jar spaghetti sauce
2 tablespoons grated Parmesan cheese
half of small package frozen chopped spinach, thawed & drained
1 package ground, hot Italian sausage
Cook shells according to package directions. Place in cold water to stop cooking. Drain.
While shells are cooking start cooking the sausage in a skillet until cooked all the way through. Remove as much grease as you can.
Mix together cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, egg, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Spread 1/3 cup of spaghetti sauce in the bottom of a baking pan.
Stuff cheese mixture into the shells. Place shells open side up, and close together in pan.
Add the remaining sauce to the sausage mixture. Stir to combine & pour remaining sauce over top of the shells. Sprinkle with remaining Parmesan cheese & a handeful of mozzerella cheese for good measure. You can never have too much cheese. :)
Bake at 350 degrees for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.
Serve with garlic bread & salad. Enjoy!