Spinach Ricotta Stuffed Shells with Tomato Sauce

• Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until al dente, according to package instructions (8-10 minutes). Drain and let cool slightly.

TO MAKE THE SAUCE: 

• In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the shallot and cook for 2-3 minutes, until softened.
• Add the red and green bell pepper, and sauté for 2-3 minutes until tender. 
• Add the Italian sausage, breaking it up as it cooks, until browned (about 5-7 minutes). Drain excess fat if needed. 
• Stir in Tuttorosso San Marzano Style Hand Crushed Tomatoes, oregano, 1 teaspoon Italian seasoning, salt and pepper to taste. Simmer for 10 minutes to meld flavors.  

PREPARE THE FILLING:

• In a small skillet, heat the olive oil over medium heat. Add 2-3 minced garlic cloves and cook for 1 minute until fragrant. Add the fresh spinach and cook until wilted (2-3 minutes). Set aside.
• In a mixing bowl, combine the ricotta, cooked spinach, mozzarella, Parmesan, egg, garlic powder, 1 teaspoon Italian seasoning, salt and pepper to taste. Stir until well blended.

ASSEMBLE THE SHELLS:

• Preheat oven to 375°F. Fill each pasta shell with the ricotta mixture and place in a baking dish, seam side up.
• Pour the sausage and tomato sauce over the stuffed shells, ensuring they are well covered. Sprinkle extra mozzarella on top. Cover the dish with foil and bake for 25 minutes. Remove foil and broil for 5-10 minutes, until cheese is bubbly and golden.
• Remove from oven and let cool slightly. Garnish with fresh basil before serving. Serve warm and enjoy!