Cheese & Sausage Stuffed Shells

• 30 uncooked jumbo pasta shells
• 1 pound bulk Italian sausage
• 1 large onion, chopped
• 1 package (8 ounces) cream cheese, softened
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 large egg, beaten
• 3 cups shredded part-skim mozzarella cheese, divided
• 2 cups shredded cheddar cheese
• 1 cup 2% cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SAUCE:
• 3 cans (15 ounces each) tomato sauce
• 4 teaspoons dried minced onion
• 3 garlic cloves, minced
• 2 teaspoons dried basil
• 2 teaspoons dried parsley flakes
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

1. Preheat oven to 350u0b0. Cook pasta shells according to package directions for al dente; drain and rinse with cold water. Meanwhile, in a large skillet, cook sausage and onion over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain and return to pan. Add cream cheese; cook and stir until melted.
2. Transfer to a large bowl; cool slightly. Stir in spinach and egg. Add 1 cup mozzarella, cheddar cheese, cottage cheese, Parmesan cheese, salt and pepper; mix well. In a small bowl, combine sauce ingredients. Spread 1-1/3 cups sauce onto bottom of a greased 13x9-in. baking dish and 2/3 cup sauce over the bottom of a greased 8-in. square baking dish. Fill pasta shells with sausage mixture; arrange over sauce. Top with remaining sauce.
3. Bake, covered, 45 minutes or until pasta is tender. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

pasta shells, italian sausage, onion, cream cheese, spinach, egg, mozzarella cheese, cheddar cheese, cottage cheese, parmesan cheese, salt, pepper, tomato sauce, onion, garlic, basil, parsley flakes, oregano, sugar, salt, pepper

Taken from www.tasteofhome.com/recipes/cheese-sausage-stuffed-shells/ (may not work)