Ingredients
30 uncooked jumbo pasta shells1 pound bulk Italian sausage1 large onion, chopped1 package (8 ounces) cream cheese, softened1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 large egg, beaten3 cups shredded part-skim mozzarella cheese, divided2 cups shredded cheddar cheese1 cup 2% cottage cheese1/4 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepperSAUCE:3 cans (15 ounces each) tomato sauce4 teaspoons dried minced onion3 garlic cloves, minced2 teaspoons dried basil2 teaspoons dried parsley flakes1-1/2 teaspoons dried oregano1-1/2 teaspoons sugar3/4 teaspoon salt1/2 teaspoon pepper
Preparation
Preheat oven to 350°. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted.
Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce.
Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.
