Ingredients
1/3 pound bulk Italian sausage1 can (8 ounces) tomato sauce1/4 cup tomato paste2 tablespoons water1 teaspoon brown sugar1/2 teaspoon Italian seasoning1/3 cup 4% cottage cheese3/4 cup shredded part-skim mozzarella cheese, divided2 tablespoons beaten egg1/2 teaspoon minced fresh parsley6 jumbo pasta shells, cooked and drainedGrated Parmesan cheese, optional
Preparation
Preheat oven to 350°. In a small saucepan, cook sausage over medium heat until no longer pink; drain. Set half of the sausage aside for filling. Add the tomato sauce, tomato paste, water, brown sugar and Italian seasoning to sausage in pan. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally.
In a small bowl, combine the cottage cheese, 1/2 cup mozzarella cheese, egg, parsley and reserved sausage. Stuff into shells. Spread 1/4 cup meat sauce in an ungreased 1-qt. shallow baking dish. Place stuffed shells in dish; drizzle with remaining meat sauce.
Sprinkle with remaining mozzarella cheese and, if desired, Parmesan cheese. Bake, uncovered, until filling reaches 160°, 20-25 minutes. If desired, garnish with additional parsley.
