Stuffed Italian Shells (Nicole Kunze)
8 oz. cream cheese
8 oz. sour cream
1 c. mozzarella cheese, grated
1 c. cheddar cheese, grated
1 lb. ground Italian sausage
1 (24 oz.) bottle spaghetti sauce (homemade is obviously the best)
1 box large pasta shells
Preheat oven to 350. Prepare a 9x13 baking dish by pouring 1/2 cup of spaghetti sauce into the bottom. Boil pasta shells for 10 minutes; drain and set aside to cool. Blend cream cheese and sour cream with a mixer until smooth, then stir in mozzarella and cheddar with a spoon (leaving some for sprinkling on the top). Cook sausage thoroughly; drain and add to the cheeses. Spoon a few tablespoons of cheese mixture into each shell and arrange in the prepared dish. Cover the shells with the remaining spaghetti sauce and top with leftover mozzarella and cheddar cheese. Bake, uncovered, for 30 minutes.
WHEN DOUBLED:
Double everything, except add even more cheese. I use 3-4 cups of each mozzarella and cheddar cheese. The two boxes of pasta shells is more than plenty.
Makes two 11x7 pans and two 8x8 pans full (see pictures)
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| For my little brood, the 11x7 pans are perfect for a dinner for us all and a lunch for Dan the next day. The 8x8 pans are perfect for one dinner. |
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| Cheese! Glorious cheese! |
