Stuffed Shells With Arrabbiata Sauce

• 1 package (12 ounces) jumbo pasta shells
• 1 pound ground beef or turkey
• 1/2 pound fresh chorizo or bulk spicy pork sausage
• 1/2 large onion, chopped (about 1 cup)
• 3 garlic cloves, minced
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 carton (15 ounces) part-skim ricotta cheese
• 3/4 cup grated Parmesan cheese
• 2 large eggs, lightly beaten
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 6 ounces sliced pancetta, coarsely chopped
• 2 teaspoons crushed red pepper flakes
• 2 garlic cloves, minced
• 2 jars (24 ounces each) marinara sauce
• 1-1/2 cups shredded part-skim mozzarella cheese

1. Preheat oven to 400u0b0. Cook pasta according to package directions for al dente. Drain and rinse in cold water.
2. In a large skillet, cook and crumble beef and chorizo with onion and garlic over medium heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain. Stir in spinach, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a bowl; cool.
3. Stir ricotta and Parmesan cheeses, eggs, basil, parsley and remaining salt and pepper into meat mixture. For sauce, in a saucepan, heat oil over medium heat. Add pancetta; cook and stir until golden brown, 6-8 minutes. Add pepper flakes and garlic; cook and stir 1 minute. Add marinara sauce; bring to a simmer.
4. Spread 1 cup sauce into a greased 13x9-in. baking dish. Fill pasta shells with meat mixture; place in baking dish, overlapping ends slightly. Top with remaining sauce. Sprinkle with mozzarella cheese. Bake until heated through and cheese is melted, 20-25 minutes.

jumbo pasta shells, ground beef, pork sausage, onion, garlic, spinach, salt, pepper, ricotta cheese, parmesan cheese, eggs, fresh basil, parsley, olive oil, pancetta, red pepper, garlic, marinara sauce, mozzarella cheese

Taken from www.tasteofhome.com/recipes/stuffed-shells-with-arrabbiata-sauce/ (may not work)