Most recipes for stuffed shells tend to lean on Ricotta cheese, but this one uses cream cheese, along with chives and onions. I choose to use a hot Italian sausage in this recipe for more flavor, as the cream cheese tends to soften the spiciness, but you can decide.
The recipe makes a 9x13 pan that will server 5-6 people. Serve with a garden salad and bread.
You can make this ahead of time and keep in the refrigerator before baking. Allow for the pan to come up to room temperature (about 30 minutes) before baking.
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