INGREDIENTS:

1 lb Italian Sausage

1 large Onion, chopped

1 package frozen or 10 oz fresh Spinach, chopped

8 oz Cream Cheese, cubed

1 large Egg

2 cups Shredded Mozzarella Cheese

2 cups Shredded Cheddar Cheese

1 cup 4% Cottage Cheese

1 cup Grated Parmesan Cheese

Salt and Pepper to taste

24 jumbo pasta shells, cooked and drained

1 jar No Mater Marinara Sauce

1 Tbs Dried Minced Onion

1 1/2 tsp Dried Basil

1 1/2 tsp Dried Parsley Flakes

2 Garlic Cloves, minced

1 tsp Sugar

1 tsp Dried Oregano

Salt and Pepper to taste

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DIRECTIONS:

Preheat oven to 350

In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink.

Drain and transfer to a large bowl

Stir in the spinach, cream cheese, and egg. Add 1 cup of the mozzarella cheese, all of the cheddar cheese, cottage cheese, parmesan cheese, salt, and pepper.

Stuff pasta shells with sausage mix. 

Coat two 9x13 baking dishes with cooking spray and arrange the shells in these dishes

Combine the remaining ingredients, No Mater Sauce and all the spices after. Spoon over the shells.

Cover and bake for 45 minutes.

Uncover and top with remaining mozzarella and bake for 5-10 min longer or until the cheese is melted.

Let cool 5 minutes before serving.