Stuffed Shells with Sausage and Spinach

A total riff on my Mitch’s Magnificent Meat Lasagna made a little healthier but not by much.

1 T olive oil
1 onion, chopped
3 garlic cloves, minced
1 lb Italian sausage
2 28 oz cans crushed tomatoes
1 can 6 oz can tomato paste
2 T dried parsley
2 T dried basil
Salt and pepper to taste
4 cups ricotta cheese
2 beaten eggs
1 cup Parmesan cheese
1 16 oz bag of shredded mozzarella cheese
1 bag of frozen spinach
A box of Jumbo shells

1. On medium heat, heat olive oil. Cook onion for five minutes. Add garlic and sausage. Cook until brown.

2. Add cans of tomatoes and tomato paste, basil and first round of parsley. Salt and pepper. Summer on low heat partially covered for 45 minutes.

3. While meat cooks, mix cheeses, eggs, and parsley and oregano.

4. Cook shells for 9 minutes. Drain and cool.

5. Put a nice thick layer of the sausage tomato mixture on the bottom of a large glass pan.

6. Stuff noodles with cheese and spinach mixture and place on the layer of meat sauce.

7. Pour the rest of the sauce on top. Cover with a layer of mozzarella. Cover with tin foil and cook at 375 for 25 minutes.

8. Uncover and place under broil for 5 minutes.

You will have extra. I made a smaller pan and froze it before baking it for a smaller meal later.