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Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
6
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Ingredients
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12 ounces dried jumbo shell macaroni
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1 pound bulk Italian sausage
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1 cup chopped onion
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1 cup chopped bell pepper
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3 cloves garlic, minced
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1 (24-ounce jar marinara sauce
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2 teaspoons Italian seasoning
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1/2 teaspoon crushed red pepper (optional)
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1 (16-ounce) container cottage cheese
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2 cups shredded mozzarella cheese, divided
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1/2 cup grated Parmesan cheese, divided
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1/4 cup chopped fresh parsley, plus more for garnish
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Bring a large pot of water to a boil. Cook pasta 2 minutes less than package directions. Drain and rinse with cold water until cool.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Meanwhile, heat a large skillet over medium heat. Add Italian sausage, onion, bell pepper, and garlic; cook and stir until sausage is browned and fully cooked.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Add marinara sauce, Italian seasoning, and crushed red pepper, if using. Cook over medium heat for 10 minutes, stirring occasionally, to meld flavors.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Spread 2 cups sauce in the bottom of a 9×13-inch baking dish.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Combine cottage cheese, 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and parsley in a bowl.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Divide cheese mixture between pasta shells, stuffing with 1 scant tablespoon per shell.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Arrange shells evenly over sauce in the baking dish.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Spoon remaining sauce over shells and sprinkle with remaining mozzarella and Parmesan cheese.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Bake, uncovered, until cheese is melted and sauce is bubbly, 25 minutes. Tent loosely with foil if it starts to get overbrowned.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
Garnish with additional parsley.
Jake Sternquist / Food Styling: Lauren McAnelly / Prop Styling: Sue Mitchell
I Made It
Nutrition Facts (per serving)
638
Calories
35g
Fat
43g
Carbs
38g
Protein
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Nutrition Facts
Servings Per Recipe
6
Calories
638
% Daily Value *
Total Fat
35g
44%
Saturated Fat
14g
70%
Cholesterol
84mg
28%
Sodium
1763mg
77%
Total Carbohydrate
43g
16%
Dietary Fiber
4g
16%
Total Sugars
13g
Protein
38g
76%
Vitamin C
41mg
45%
Calcium
415mg
32%
Iron
3mg
19%
Potassium
936mg
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
