Creamy Italian Sausage–Stuffed Jumbo Shells

1. 1

   Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

2. 2

   Bring a large pot of water to a boil. Cook the pasta for 2 minutes less than the package directions. Drain and rinse with cold water until cool.

3. 3

   Meanwhile, heat a large skillet over medium heat. Add the Italian sausage, onion, bell pepper, and garlic; cook and stir until the sausage is browned and fully cooked.

4. 4

   Add marinara sauce, Italian seasoning, and crushed red pepper, if using. Cook over medium heat for 10 minutes, stirring occasionally, to blend the flavors.

5. 5

   Spread 2 cups of the sauce in the bottom of a 9x13-inch baking dish.

6. 6

   Combine cottage cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and parsley in a bowl.

7. 7

   Divide the cheese mixture among the pasta shells, stuffing each with 1 scant tablespoon per shell.

8. 8

   Arrange the shells evenly over the sauce in the baking dish.

9. 9

   Spoon the remaining sauce over the shells and sprinkle with the remaining mozzarella and Parmesan cheese.

10. 10

    Bake, uncovered, until the cheese is melted and the sauce is bubbly, 25 minutes. Tent loosely with foil if it begins to get too browned.

11. 11

    Garnish with additional parsley.

• Calories 771.4 kcal High
• Protein 53.1 g Good Source
• Carbs 61.26 g Moderate
• Total Fat 38.06 g High
• Saturated Fat 17.87 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 126.44 mg High
• Sodium 1712.4 mg High
• Fiber 4.47 g Moderate
• Sugar 8.93 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 753.8 mg Good Source
• Iron 4.01 mg Good Source
• Potassium 523.58 mg Moderate
• Vitamin A 210.85 mcg_rae Good Source
• Vitamin C 42.07 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅