Stuffed Shells: 25 Jumbo Shells, A Stunning Recipe

Heat a pot of boiling water and cook the pasta shells for 2-3 minutes, shy of being al dente. They should still feel firm but pliable to stuff. Drain and rinse with cold water.

In a large bowl mix together the softened cream cheese, 1 1/2 cups mozzarella cheese, cottage cheese, Italian seasoning and spinach until combined and set aside.

Heat a large skillet on medium-high heat and add in the Italian sausage and diced onions. Brown the sausage until crumbly and onions are soft about 6-8 minutes. Add in the garlic and cook another 30 seconds, then drain any excess fat.

Add in the marinara sauce, and canned tomatoes and bring to a simmer.

Reduce the heat to low and stir in the heavy cream until combined.

Pour half of the sauce into the bottom of the baking dish.

Stuff the cheese filling into the shells and place them open side up into the baking dish.

Spread the remaining sauce on top of the stuffed shells. Cover with aluminum foil and bake for 25 minutes. Remove the foil and sprinkle the remaining cheese on top and bake uncovered for another 10-15 minutes or until hot and bubbly.

Sprinkle the grated parmesan cheese on top with fresh chopped basil and serve!