Spinach Stuffed Shells

Spinach Stuffed Shells
~Shell Stuffing~
 2 fat links Johnsonville Italian sausage, browned without casing, chopped small and drained
16 oz ricotta cheese
1/2 cup shredded parmesan
2 eggs
8 oz  frozen spinach, thawed and with all moisture squeezed out
2 cups mozzerella

28 oz crushed tomatoes
8 oz tomato sauce
3 or 4  cloves crushed garlic [or 1 tsp garlic powder]
1 medium onion diced
2 TB dried oregano
2 tsp dried basil
1 tsp dried thyme
*simmer about 30 minutes while putting together shells*

  1. 1 box jumbo shells  prepared according to box directions
  2. Spoon cheese mixture into cooked pasta shells [ about 2 TB per shell]
  3. Spray grease baking dish and pour thin coating of sauce over bottom. 
  4. Line up stuffed shells tightly together until dish is full, then pour remaining sauce over top and cover with foil. 
  5. Bake 1 hour at 350 degrees.

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