Cheesy Stuffed Shells
This is a delicious twist of stuffed shells with extra cheese! This is another family favorite that we all truly love!
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Needed to make
*1 box of Jumbo Shells *15 oz. ricotta cheese *16 oz. cottage cheese *1 cup of grated parmesan cheese *16 oz. of cooked sausage *1 Tablespoon parsley *1 teaspoon black pepper *1 lb. shredded mozzarella cheese *2 teaspoon salt *1 teaspoon onion powder *2.25 oz. diced black olive *4 oz. chopped mushrooms *2 cups chopped fresh spinach (optional) *2 well beaten eggs (optional) *1 can of Rotel (or some chopped tomatoes)
Step 1: Cook your sausage completely, drain and set aside to cool. Step 2: Cook the shells per directions on box. Lightly rinse and place into a large bowl, then toss with the olive oil. (This will keep them from sticking together.) Step 3: Spray an oven safe dish, about 9 x 13, with cooking spray vegetable oil lightly. Step 4: In a large bowl, mix your cheese's, spices, vegetables and sausage all together. (Also add your eggs at this time, if you are using them.) Step 5: Using a regular spoon, open and stuff your shells. Place your stuffed shells into your cooking dish, and pack them in tight so they can not fall over. Step 6: Pour a jar of pasta sauce of your choice, I use Vodka sauce, over the tops of each shell. Use a spoon to lightly spread the sauce to cover all of your shells. Step 7: Cook at 400 for 25 to 30 mins. Your cheese and sauce should be bubbly at the edges.
Now you can serve. Goes great with garlic bread!
P.S. I only use half of my mixture and save the rest for stuffed mushrooms and my version of bruschetta toast, which is our next show.
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