Stuffed Shells

Me to Dave "what do you want for dinner" Dave "Stuffed Shells". These are a little time consuming but easy. It also makes a lot so I froze a pan for later. I've also used the filling for ravioli when making this with Daves roommate Rob.


Ingredients
12oz package jumbo pasta shells
olive oil
1lb Italian sausage
yellow onion, chopped
3 cloves garlic minced
1 egg, lightly beaten
15oz ricotta cheese
8oz package of cream cheese, softened
10 -12oz frozen spinach, thawed and drained
1 cup Parmesan cheese
salt
pepper
italian seasoning
dried parsley
dried basil
1 26oz of spaghetti sauce
1 can of diced tomatoes
mozzarella cheese

Directions
Cook pasta shells according to package directions.  Drain and drizzle with a little olive oil.
While shells are cooking, heat a little olive oil in a large skillet over medium-high heat.  Add the onions and cook until softened.  Add the sausage to the pan, breaking it into smaller pieces as it cooks.  Cook until the sausage is completely cooked through and no pink remains. Add the garlic and cook until fragrant, about 30 seconds.  Remove from the heat.
In a large mixing bowl, combine the egg and ricotta. Then mix in the cream cheese making sure it is mixed well. Then mix in spinach, parmesan cheese, and seasonings. Add the cooked sausage mixture to the bowl and stir until evenly mixed.
Preheat the oven to 375 degrees F. Lightly oil the pan.  Spread the spaghetti sauce evenly between the 2 baking dishes (either three 8×8″ pans, or one 9×13″ and one 8×8″).  Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up. Spread the diced tomatoes over the top of the pasta shells. Cover the top with mozzarella cheese. Baked uncovered for 35 mins.