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Sausage and Cauliflower–Stuffed Shells

Cottage cheese is the secret to a pasta filling that will stay creamy after baking. Try it as a layer in your next lasagna or in the sauce for a baked mac & cheese.

Serves 6
Ready in 100 mins
Prep time 30 mins
Cooking time 70 mins
820 calories per serving


> cooking spray
> 1 (12 oz) box jumbo pasta shells
> 1 tbsp olive oil, plus more for drizzling
> 1 onion, chopped
> 2 cloves garlic, minced
> 1/2 (16 oz) pkg Nature's Promise ® Sweet Italian Sausage, casings removed
> 1 (12 oz) pkg frozen riced cauliflower, thawed
> 1 tbsp Italian seasoning
> 1 (16 oz) container cottage cheese
> 1 large egg
> 1 1/2 cups shredded 5 cheese Italian blend cheese, divided
> 1/2 cup fresh basil, thinly sliced, plus more to garnish
> 1 (24 oz) jar marinara sauce, divided


Preheat oven to 375°F with a rack in the center position. Lightly coat a 9x13" baking dish with cooking spray. Bring a large pot of salted water to a boil. Cook shells according to package directions for al dente. Drain. Drizzle with a little oil and toss to coat. Set aside.
In a 12" skillet, heat oil on medium-high. Add onion and garlic. Cook 3 to 4 minutes, until tender. Add sausage and cook 7 to 8 minutes, breaking up with wooden spoon, until browned and cooked through. Add riced cauliflower rice, Italian seasoning, salt and pepper. Cook another 2 to 3 minutes, until cauliflower is warmed through. Remove from heat and let cool slightly.
In a large bowl, combine cottage cheese, egg, ½ cup shredded cheese and basil. Whisk until combined. Season with salt and pepper. Using a slotted spoon, transfer sausage mixture to the same bowl. Mix to combine.
Spoon 1 cup marinara onto bottom of prepared baking dish. Spoon sausage-cauliflower filling into shells and place in baking dish. Spoon remaining marinara sauce over filled shells.
Bake shells 35 minutes, until filling is bubbling. Sprinkle with remaining 1 cup shredded cheese. Bake another 10 minutes. Remove from oven and let stand 5 minutes. Garnish with basil.

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