Step 1: Boil the jumbo pasta shells for 2–3 minutes less than the package suggests (they’ll continue cooking in the oven). While they cook, mix together cream cheese, cottage cheese, mozzarella, Parmesan, spinach, and Italian seasoning in a large bowl.
Step 2: In a skillet over medium-high heat, cook sausage and onion until browned and soft. Stir in garlic and cook briefly.
Step 3: Pour in marinara sauce and diced tomatoes. Bring to a gentle simmer.
Step 4: Reduce heat to low and stir in the heavy cream to create a smooth, creamy tomato sauce.
Step 5: Fill each shell with the cheese mixture. Spread half the sauce over the bottom of a baking dish, then arrange the stuffed shells on top.
Step 6: Spoon the remaining sauce over the stuffed shells.
Step 7: Cover with foil and bake at 350°F (175°C) for 25 minutes.
Step 8: Uncover, sprinkle more mozzarella or Parmesan on top, and bake for another 5–10 minutes, until the cheese is melted and bubbly. Garnish with fresh basil and extra Parmesan, if desired.
Make-Ahead & Storage Tips
- Prep Ahead: Assemble up to 2 days in advance and refrigerate. Add 5–10 minutes to baking time if cold from the fridge.
- Ingredient Swaps: Try ground beef, turkey, or chicken instead of sausage.
- Mixing Tip: Let dairy ingredients sit at room temp before mixing for smoother blending.
- Storing Leftovers: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 1 month. Note that the cheese texture may change slightly when frozen.
- Reheating: Warm in the oven at 350°F or microwave individual portions. If frozen, thaw before reheating.
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