Sausage, Ricotta & Spinach Stuffed Shells

This was a good, hearty and very filling dish.  With the cooler weather making its way into New Hampshire, it’s time for a little bit of comfort food. This pasta dish filled with spinach and sausage is just right. Add a salad and your dinner is done. I also made this in the morning and put it in the fridge until we were almost ready to eat! You don’t see much of the spinach in this picture, but trust me it’s there, and delicious in this dish!

INGREDIENTS
1 package of jumbo shells (16 ounce)
4 cups ricotta cheese
12 ounce shredded mozzarella cheese
2 eggs, lightly beaten
4 teaspoons garlic powder
1 teaspoon dried oregano
3/4 cup grated Parmesan cheese
1 large jar of your favorite pasta sauce
4 cups chopped spinach
1 pound Italian sausage

DIRECTIONS
In a skillet over medium heat, brown and crumble the sausage and drain any excess fat and remove from the heat to a plate and set aside. In the same pan cook the spinach until wilted about 2 minutes. Cook the shells according to package directions.
In a mixing bowl combine the ricotta with 8 ounces of the mozzarella, 1/2 cup Parmesan, eggs, oregano and garlic powder. Stir in spinach.  Coat the bottom of a 9 x 13 inch baking dish with the entire jar of the pasta sauce. Spoon the cheese mixture into the shells and place the shells open side up loosely together in the dish. There will be more shells than will fit in the pan so you can make a second smaller dish or freeze for a future use. Sprinkle the sausage over the top of the shells and top with the remaining 4 ounces of mozzarella and 1/4 cup of Parmesan.  Cover with foil and bake for 25-30 minutes or until the cheese is bubbly.  If you put in the fridge to bake later, the baking time will be closer to 40 minutes!
Serve warm.

Enjoy!