Title: Cheese-Stuffed Shells
Categories: Italian Cheese Pasta
Yield: 8 Servings

1	lb	Italian sausage; bulk
1	lg	Onion; chopped
10	oz	Spinach; frozen, chopped, cooked and well drained
8	oz	Cream cheese; softened
2	c	Mozzarella cheese; shredded divided (8 oz)
1		Egg; beaten
2	c	Cheddar cheese; shredded (8 oz)
1	c	Cottage cheese
1/4	c	Parmesan cheese; grated
1/4	ts	Salt
1/4	ts	Pepper
1/8	ts	Ground cinnamon (opt.)
20		Jumbo shell noodles; cooked and drained
		H
		SAUCE
29	oz	Tomato sauce
1	tb	Onion; dried, minced
1 1/2	ts	Basil; dried
1 1/2	ts	Parsley flakes
2		Garlic cloves; minced
1	ts	Sugar
1	ts	Oregano; dried
1/2	ts	Salt
1/4	ts	Pepper

In a skillet, brown sausage and onion; drain. Transfer to a large bowl. Stir in the spinach, cream cheese and egg. Add 1 cup mozzarella, cheddar, cottage cheese, Parmesan, salt, pepper and cinnamon if desired; mix well. Stuff shells and arrange in a greased 13 x 9 x 2 inch baking dish. Combine sauce ingredients; mix well. Spoon over shells. Cover and bake at 350 degrees for 40 minutes. Uncover; sprinkle with remaining mozzarella. return to the oven for 5 minutes or until cheese melts. Yield: 8-10 servings. From the Taste of Home Magazine April/May '95 issue by Lori Mecca, Grants Pass, Oregon.

Formatted for MM by Pegg Seevers 3/28/95

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