A Perfect Italian Meal Of Cheese Stuffed Shells!

This is a great meal to enjoy with the family. The recipe makes two casserole dishes. You can freeze the one casserole dish and bring it out for a future meal. INGREDIENTS: Preheat oven to 350 F. Makes 2 casseroles SAUCE: 2 cans (15 ounce) tomato sauce 1 tablespoon dried minced onion 1 1/2 teaspoons dried basil 1 1/2 teaspoons dried parsley flakes 2 garlic cloves, minced 1 teaspoon sugar 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper Combine all the top ingredients and warm up on medium heat. Reduce heat to a simmer. SHELLS: 1 large onion, chopped 1 pound bulk Italian sausage 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 1 container (8 ounce) Mascarpone or 8 ounce package of cream cheese 1 large egg 2 cups shredded part-skim mozzarella cheese, divided 2 cups shredded cheddar cheese 1 cup ricotta cheese or cottage cheese 1 cup grated Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon pepper 24 jumbo pasta shells, cooked and drained following directions on box In a large skillet cook sausage and onions over medium heat until meat is no longer pink, drain. In a large bowl add spinach, cream cheese or Mascarpone whatever you decide to use. Mix well. Add 1 cup mozzarella cheese, cheddar cheese, cottage cheese or ricotta cheese, Parmesan cheese, salt and pepper. Combine together. Stuff the shells with a good amount of sausage mixture. This recipe will make 2 casseroles. Put 12 stuffed shells in each casserole dish that's sprayed with cooking spray. You can freeze the one casserole dish or put all 24 stuffed shells in a large dish, if you have a large family or special event. Spoon the sauce over the stuffed shells. Cover with foil and bake at 350 F oven for 45 minutes. Uncover and sprinkle with remaining 1 cup mozzarella cheese. Bake until bubbly and the cheese is melted, 5 to 10 minutes longer. Let stand 5 minutes before serving. Make a salad to go along with the pasta and a warm crusty roll. ENJOY!