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Stuffed Shells


  • 1 pound jumbo pasta shells
  • 1 – 10-ounce package frozen chopped spinach thawed and water squeezed out
  • 8 ounces Italian sausage
  • 8 ounces cottage cheese small curd, drained
  • 3 garlic cloves crushed
  • Juice of 1/2 lemon
  • 1/4 cup grated cheese Parmesan or Romano
  • Salt and black pepper fresh ground, to taste
  • 1/2 teaspoon dried oregano
  • 1 egg beaten
  • 2 cups spaghetti sauce
  • 2 cups coarsely grated Swiss or mozzarella cheese


  • Preheat oven to 350 F. In large pot of water, boil pasta until firm but tender. Rinse in cold water and drain. Saute the sausage and break into small pieces. Add drained spinach, cottage cheese, garlic, lemon juice, grated cheese, salt, pepper and oregano. Stir in beaten egg. Stuff shells with mixture and place in a greased baking dish. Top with spaghetti sauce and then remaining cheese. Bake until hot and cheese is melted, about 20 minutes. Serve with a crisp green salad and bread. Nutrition information: 793 calories; 19.3g fat; 836mg sodium; 119.1g carbohydrates; 39.7g protein.