Stuffed Shells

• 1 package (about 16 Oz. Package) Mild Italian Sausage (remove From Casings)
• 1 package (10 Oz. Package) Frozen Spinach, Thawed And Drained Thoroughly
• 1 whole Roasted Red Pepper
• 1 whole Small Vidalia Onion
• 2 Tablespoons Chopped Garlic, Divided
• 1/4 cups Grated Parmesan Cheese
• 3/4 cups Sour Cream
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1 can (15 Oz. Can) Petite Diced Tomatoes
• 1 box (1 Pound Box) Large Shells (cooked Aldente)
• 1/2 teaspoons Dried Oregano
• 1 teaspoon Dried Italian Seasoning
• 1/2 teaspoons Olive Oil
• 1 whole Bay Leaf

1. In a food processor, place the Italian sausage (minus the casings), half of the chopped garlic, spinach, roasted red pepper, onion, parmesan cheese and sour cream.
2. Pulse until ingredients are fully combined.
3. Place crushed tomatoes and petite diced tomatoes along with the remaining chopped garlic, oregano, olive oil, Italian seasoning and bay leaf in a sauce pan and simmer for 10 -15 minutes.
4. After shells have cooked and you have drained them, begin stuffing the shells with the meat mixture.
5. I use a 1 cookie dough scoop.
6. Place 1/2 cup of your sauce in a 13x9 pan and begin placing the stuffed shells.
7. Pour the remaining sauce onto the top of the shells.
8. Bake at 350 degrees for 30 minutes, covered with foil.
9. At this point, if you like some mozzarella cheese, place some on top and return to the oven without the foil for 10 minutes.

italian sausage, frozen spinach, red pepper, vidalia onion, garlic, parmesan cheese, sour cream, tomatoes, tomatoes, oregano, italian seasoning, olive oil, bay leaf

Taken from tastykitchen.com/recipes/main-courses/stuffed-shells-3/ (may not work)