Cheese Stuffed Shells

Makes  12 serving .... can freeze up to  2 months

1 ..............pound bulk Italian sausage
1 ..............large onion , chopped
1...............package (10 0unces) frozen chopped frozen spinach , thawed and squeezed dry
1 .............package (8 ounces) cream cheese , cubed
1 .............egg lightly beaten
2 .............cups (8 ounces) shredded cheddar cheese
1 .............cup 4% cottage cheese
1 .............Parmesan cheese
1/4 ..........teaspoon salt
1/4 ..........teaspoon pepper
1/8 ..........teaspoon ground cinnamon , optional
24 ...........jumbo pasta shells , cooked and drained
SAUCE:
1 ............can (29 ounces) tomato sauce
1 ............tablespoon dried minced onion
1-1/2 ......teaspoon dried parsley flakes
1-1/2 ......teaspoons dried basil
2 ............garlic cloves , minced
1 ............teaspoon  sugar
1 ...........teaspoon dried oregano
1/2 ........teaspoon salt
1/4 ........teaspoon pepper

1 .      In a large skillet , cook sausage  and onion over  mediun heat until  meat is no longer pink ; drain. Transfer  to a large bowl . Stir in the  spinach , cream cheese and egg . Add 1 cup mozzarella cheese , cheddar cheese , cottage cheese  , Parmesan cheese  , salt , pepper  and cinnamon  if desired .
2.       Stuff pasta shells  with sausage mixture  . Arrange  in two 11-inchx7-inch baking dishes  coated  with cooking spray . Combine the sauce  ingredients  ; spoon over shells .
3 .        Cover and bake  at 350*F  for 45 minutes  . Uncover ; sprinkle  with remaining  mozzarella . Bake 5 to 10 minutes  or until bubbly  and cheese  is melted . Let stand 5 minutes before serving .
Heart healthy