A delightful twist on classic stuffed pasta shells, featuring a creamy spinach and cheese filling baked to perfection.
Cook the pasta shells in boiling water until al dente, then drain and set aside.
Avoid overcooking the pasta shells as they will continue to cook during baking.
In a large skillet, cook the sausage and onion over medium heat until browned, then drain any excess fat.
Use a wooden spoon to break up the sausage into small pieces for even cooking.
In a mixing bowl, combine the cooked sausage mixture, spinach, cream cheese, egg, mozzarella, cheddar, cottage cheese, Parmesan, salt, and pepper.
Ensure the cream cheese is softened for easier mixing.
Stuff each pasta shell with the filling and arrange them in a greased baking dish.
Use a spoon to carefully fill the shells without tearing them.
In a separate bowl, mix the tomato sauce, basil, parsley, garlic, oregano, salt, and pepper.
Taste the sauce and adjust the seasoning as needed.
Pour the sauce over the stuffed shells in the baking dish.
Ensure the sauce covers the shells evenly to prevent them from drying out.
Cover the baking dish with aluminum foil and bake at 350°F for 40 minutes.
Covering the dish helps to retain moisture and cook the shells evenly.
Remove the foil, sprinkle with additional mozzarella cheese, and bake uncovered for another 5 minutes until the cheese is melted.
For a golden finish, broil the dish for 1-2 minutes after baking.
Serve the baked shells hot, garnished with fresh parsley if desired.
Pair with a side salad and garlic bread for a complete meal.
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