Italian Sausage and Spinach Stuffed Shells

• 20 whole Jumbo Pasta Shells
• Olive Oil, For Drizzling
• 1 pound Ground Italian Sausage
• 8 ounces, weight Ricotta Cheese
• 1/4 cups Grated Parmesan Cheese
• 4 cups Baby Spinach
• 1 teaspoon Garlic Powder
• 1 can (28 Oz. Size) Crushed Tomatoes
• 2 Tablespoons Prepared Basil Pesto
• 1 cup Shredded Mozzarella Cheese

1. Preheat your oven to 400 degrees F. Prepare shells according to package instructions and cook till al dente.
2. Drain, drizzle with a bit of olive oil to keep them from sticking, and set aside.
3. In a large saucepan brown the sausage and cook until completely cooked through.
4. Drain fat and then fold in the ricotta, Parmesan, spinach and garlic powder.
5. Let cool slightly.
6. Meanwhile, whisk together the crushed tomatoes and pestoseriously, this is way better than any jarred sauce you can buy!
7. To assemble, spoon a little bit of the sauce into the bottom of a 9x13 pan.
8. Stuff each shell with 1-2 tablespoons of the sausage filling and place open-side-up in the pan.
9. You may have some filling leftover (unless youre me in which case you wont, because you ate it all).
10. Top the shells with the remaining tomato sauce, then sprinkle with mozzarella.
11. Bake at 400 degrees F for 20 minutes, then broil until cheese is brown and bubbly.

pasta shells, olive oil, sausage, ricotta cheese, parmesan cheese, spinach, garlic, tomatoes, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/italian-sausage-and-spinach-stuffed-shells/ (may not work)