Big Stuffed Shells

Ingredients

• 1 package of large pasta shells, cooked el dente

Sauce

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 28 ounce can of crushed tomatoes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 1/2 teaspoons ground thyme
• 1 1/2 teaspoons oregano
• 1/2 teaspoon cayenne pepper

Filling

• 12 ounces ricotta cheese
• 1 cup Parmesan cheese
• 1 egg, lightly beaten
• 1/4 cup breadcrumbs
• 1 lb chicken sausage, cooked and crumbled
• 4 ounces chopped frozen spinach, thawed and patted dry
• 1/2 cup mozzarella cheese, shredded

Directions

1. Preheat oven to 350F.
2. Grease a 9x13 inch baking dish.
3. Bring a large pot of water to a boil.
4. Toss in the pasta shells. Cook for 8-10 minutes.
5. Test a noodle. Noodles are ready when they are still firm but tender. Strain the water out. Stir in 1 teaspoon olive oil and stir gently to coat. Set aside on a cool part of the stove.
6. Heat the olive oil in large saucepan and saute the onions for a few minutes until tender. Add the garlic and cook one minute longer.
7. Add the crushed tomatoes and bring to a simmer.
8. Season with salt and pepper, the thyme and oregano.
9. Bring to a boil then reduce heat and cook for 10 minutes. Set aside.
10. In a small skillet break up and cook the chicken sausage over medium heat.
11. In a large bowl, combine ricotta cheese, Parmesan cheese, cayenne pepper, egg and breadcrumbs.
12. Add the chicken sausage and spinach and stir in to combine.
13. Put a few good sized spoonfuls of your tomato sauce into the baking dish bottom.
14. Stuff the pasta shells with the filling and place them over the tomato sauce.
15. Top with the more tomato sauce and shredded mozzarella cheese. Cover the pan with aluminum foil.
16. Place into the preheated oven and bake for 45 minutes.
17. Remove and serve.