Stuffed Shells
plate cup


1 12 oz. Box Jumbo Shells
1 lb. Breakfast Sausage
2 lb. Ricotta or Cottage Cheese
12 oz. Mozzarella Cheese (shredded)
1/2 cup Parmesan Cheese
1/2 medium Sweet Onion (diced)
1 large Egg
1 tsp. Oregano
1 tsp. Basil
1 tsp. Parsley (save some for garnish)
Salt and Pepper to Taste
1 tbs. Olive Oil
1 10 oz. pkg Frozen Spinach (optional)
1 large can Whole Tomato's or your favorite sauce

Boil shells according to box directions, drain and rinse under cold water, set aside.

Brown sausage, drain grease, and put in bowl big enough to handle all the ingredients.

Sautee' onion and add to sausage along with the Ricotta or Cottage Cheese, half the Mozzarella, Egg, Spices, cup of the Parmesan cheese, thawed Spinach patted dry (optional) mix well.

Grease the bottom of a 13 X 9 inch pan with the Olive Oil. Stuff the shells about 1-1/2 tbs. each and place them in the pan.

Crush the tomato's over the stuffed shells or pour your favorite sauce and sprinkle the top with the remaining Mozzarella and Parmesan Cheese.

Cover with foil and bake in a 350 degree oven for 30 minutes. Let stand a few minutes before serving.

Serve with a Italian Bread and Salad for a great family meal!

To Freeze Individual Shells: With no sauce, place shells on cookie sheet put in freezer until frozen, than place shells in freezer bag and return to freezer.

This recipe courtesy of Cheryl Cooper. For more of her awesome recipes, visit her at Bremner Family Tree

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