Ingredients
1 pound bulk Italian sausage1 large onion, chopped1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 package (8 ounces) cream cheese, cubed1 large egg, lightly beaten2 cups shredded part-skim mozzarella cheese, divided2 cups shredded cheddar cheese1 cup 4% cottage cheese1 cup grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon pepper1/8 teaspoon ground cinnamon, optional24 jumbo pasta shells, cooked and drainedSAUCE:1 can (29 ounces) tomato sauce1 tablespoon dried minced onion1-1/2 teaspoons dried basil1-1/2 teaspoons dried parsley flakes2 garlic cloves, minced1 teaspoon sugar1 teaspoon dried oregano1/2 teaspoon salt1/4 teaspoon pepper
Preparation
In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese, Parmesan cheese, salt, pepper and, if desired, cinnamon.
Stuff pasta shells with sausage mixture. Arrange in 2 shallow 2-qt. or 11x7-in. baking dishes coated with cooking spray. Combine the sauce ingredients; spoon over shells.
Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving.
