I love stuffed shells. I used to make this dish all the time before I became gluten and dairy free. I would bring this recipe to people's houses when they had a baby and I would bring them a meal so they didn't have to cook. Now that you can have dairy - I know they make gluten free pasta shells that you can use.
Ingredients:
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, spinach 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 handful of mozzarella 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!
