When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I’m happy to share it with you. \u2014Lori Mecca, Grants Pass, Oregon<\/p>\n","protected":false},"author":7061,"featured_media":842059,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306302,303971,304162,306928,306910,304423,304328,306934,306936,305271,304292,305487,304338,305334,304515,304343,304180,303966,304408,304368,306848,305353,304268,307307,306960,304458,306961,307514,306297,307383,307404,304558,324623,306332,304560,304150,304473,304353],"categories-v2":[312163,308500,309439,309924,309906,308821,308988,308319,308984,308481,309930,309934,309216,308305,310796,308992,309337,308880,308993,309462,308495,308813,308745,309603,309362,259483,310342,309959,308865,309961,310497,312156,310410,310435,308910,309177,312193,308915,309434,308876,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Taco Stuffed 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Shells","post_link":"\/recipes\/lactose-free-veggie-stuffed-shells\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lactose-Free-Veggie-Stuffed-Shells_EXPS_TOHbcom23_44889_DR_02_23_-15b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Cheese-Stuffed-Shells_EXPS_MRRA19_129_C11_16_2b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/cheese-stuffed-shells\/","name":"Cheese-Stuffed Shells","datePublished":"2018-01-01","dateModified":"2023-11-17","prepTime":"PT35M","cookTime":"PT50M","totalTime":"PT01H25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Cheese-Stuffed-Shells_EXPS_MRRA19_129_C11_16_2b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon","recipeIngredient":["1 pound bulk Italian sausage","1 large onion, chopped","1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry","1 package (8 ounces) cream cheese, cubed","1 large egg, lightly beaten","2 cups shredded part-skim mozzarella cheese, divided","2 cups shredded cheddar cheese","1 cup 4% cottage cheese","1 cup grated Parmesan cheese","1\/4 teaspoon salt","1\/4 teaspoon pepper","1\/8 teaspoon ground cinnamon, optional","24 jumbo pasta shells, cooked and drained","SAUCE:","1 can (29 ounces) 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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"Cover and bake at 350\u00b0 for 45 minutes. Uncover; sprinkle with remaining 1 cup mozzarella. Bake until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 5 minutes before serving."}],"recipeYield":"2 casseroles (6 servings each)","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 397 calories","fatContent":"23g fat (14g saturated fat)","cholesterolContent":"94mg cholesterol","sodiumContent":"1097mg sodium","carbohydrateContent":"24g carbohydrate (5g sugars","fiberContent":"2g fiber)","proteinContent":"24g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.845238,"reviewCount":84,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenQuill"},"reviewBody":"Greeks use cinnamon in cooking, like in Pastichio. I always add more because it does something wonderful to the meat. Many folks are on a budget, like my own Mother was, and they can't afford good Ricotta. Mom often substituted creamed\/blended cottage cheese for the Ricotta. She added an egg to it, salt and pepper, and fresh parsley. I always thought it was a nice substitute and tasty. So my only change is I will stick blend my cottage cheese until its creamy. And for all the snobs who do not like this dish labeled as Italian... I believe the kind cook has removed the Italian word from the dishes name. But hey since it has a Greek touch... lets just call it Greek Stuffed Cheesy Shells instead!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dlynsmith9"},"reviewBody":"
I made this like the recipe, but substituted chopped zucchini instead of spinach, because I am allergic. It was delicious and rich. It makes a lot, so it is good for a crowd, or freeze the leftovers for another meal.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lanel"},"reviewBody":"
My husband REALLY enjoyed this. I made it accordingly but blended the Cottage cheese as another reviewer suggested. I made it for a special occasion for guests. It was a hit. Would suggest using a Piping bag to fill shells. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePlane"},"reviewBody":"I made this for the first time a few weeks ago and it was asked for 3 times since by my family!! They absolutely love it as do I. Great recipe. Thanks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-05-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanDog"},"reviewBody":"I didn't cook my pasta shells so long since everything was really only warming in the oven. The other reason I didn't cook them so long was because I took the wonderful idea in a review here and began sending the shells to shut-ins or people I know don't cook for themselves much. Since I knew they would have to rewarm them, I didn't want them overcooked.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-03-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRaindrop"},"reviewBody":"I\u2019ve been making these since the recipe came out in TofH!! Absolutely fantastic! Just as good when baked from frozen. One of my \u201cgo to\u201d dishes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenLeaf"},"reviewBody":"I thought that the recipe was great and my whole family loved it. I had a 29oz can of crushed tomatoes on hand but no sauce so I used that and I didn't have any dried onion so I saut\u00e9ed a 1\/4 cup of fresh onion and warmed the sauce on the stove for 20 mins. while I put the shells together. I also didn't have cottage cheese so I used ricotta instead. I would've liked more sauce, so I will double the sauce next time, but the seasonings were right on and the cream cheese just made in really rich and creamy. A great recipe to play with and adjust it to your families taste!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-09-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleFries"},"reviewBody":"This is amazing!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSubmarine"},"reviewBody":"This recipe is wonderful! I cut it in half as there are only 2 of us, and I had more than enough to fill generously 14 shells. I used Hunts sauce to save time. I agree with others- keep the snotty editorials to yourself. They add nothing to the site.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedPin"},"reviewBody":"That`s great idea! I forgot to buy cram cheese so I did without it and it was great even without cream cheese and I didn`t put the sauce because my husband doesn`t like some tomatoes` souces but he likes Pace Salsa and I have served with it. It was so tasty! You can use the jumbo shell idea with any your fave mixture!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedApple"},"reviewBody":"I have made this and my family loves it just the way it is. I WOULD like to say though, and I have said it before to other reviewers, that I find it very sad and rather annoying, that someone finds it necessary to give a recipe a bad review when:1) they haven't even MADE it and 2) they feel the need to put someone's recipe \"down\" based on their heritage and what they think is a \"true\" ethnic cuisine. Let's be mindful of other's feelings. For the record, flowergirl49, most people today couldn't care less if something is \"authentic\" as in your mind, or just tastes good. And this one DOES! :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSushi"},"reviewBody":"I have been making this for years. Its perfect for big gathering as well as potlucks. I myself don't like to put in the cinnamon think its best left out. All in all one of my families favorites!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBowtie"},"reviewBody":"These shells were absolutely amazing! I omitted the sausage as I was serving them as a side dish, but I also ate the leftovers as a meatless main later in the week and they were equally as good when starring as the main dish. I'm positive these will be equally delicious with the sausage added! My significant other couldn't stop popping shells, he was addicted!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-11-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePuzzle"},"reviewBody":"I have been making this since it first appeared in your magazine, which I believe was 1995! I am preparing it now to take to a shut in. This has become my main dish for people recovering from illness or injury. EVERYONE who I have made it for simply loves it. It is easy to transport and easy for them to reheat. We have a garden and I can my own spaghetti sauce which I use instead of preparing the one in the recipe. Thanks for a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-06-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRadio"},"reviewBody":"Made this exactly as recipe stated...It was wonderful....everyone loved it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanScissors"},"reviewBody":"One grandfather got off the boat from Ireland. One great grandfather came out west by covered wagon. I can cook and I am concerned about my grandson who thinks cinnamon too spicy (4yr) and spinach (yuk). So I will leave out the cinnamon and leave out spinach in his shell. It sounds great. Thanks to generations of cooks!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueUmbrella"},"reviewBody":"I have made this recipe before and will many more times. My family loves it. flowergirl49 is blowing smoke...very tunnel vision. hcato is saying how it is. Every region has a different way of cooking and every GOOD cook knows how and what to substitute when necessary. Too bad to be so misinformed. Love love love this recipe!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanApple"},"reviewBody":"What in the world is wrong with you people? If you can't make a positive comment, don't comment at all. If you didn't like the recipe, use the stars to rate it. Why do you feel compelled to personally attack people who have commented on a recipe site? What is so threatening about a comment that you don't agree with that you must post a hateful reply that doesn't add anything to the discussion?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveWheel"},"reviewBody":"So good! Tasted even better the next day.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFries"},"reviewBody":"This is a favorite in my house!! My husband is allergic to cinnamon so I can't put any in, but even without it, they are AMAZING!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-05-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedButterfly"},"reviewBody":"One of my favorite top ten recipes for years. I make it without the sausage and just a touch of cinnamon. Don't pass this one up.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"129","romance_copy_dek":"When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. 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I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon","FreezerDirections":"Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350\u00b0. Cover casserole with foil; bake 50 minutes. Uncover; bake 15-20 minutes longer or until heated through and a thermometer inserted in center reads 165\u00b0.","FreezerDirectionsTitle":"How To Freeze Cheese-Stuffed Shells","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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. ","SequenceNo":1},{"Direction":" 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. ","SequenceNo":2},{"Direction":" Cover and bake at 350\u00b0 for 45 minutes. Uncover; sprinkle with remaining 1 cup mozzarella. Bake until bubbly and cheese is melted, 5-10 minutes longer. 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