30 jumbo pasta shells, cooked according to pkg. directions
15 oz. pkg. fresh spinach, steamed just until wilted
1 lb. Italian sausage
15 oz. Ricotta cheese
1 large egg
1 1/2 tbsp. chopped fresh basil (optional)
1 tsp. chopped fresh thyme (optional)
1 clove garlic, finely minced (optional)
3 cups (12 oz) Mozzarella cheese, finely shredded, divided
1 cup (3.5 oz) Parmesan cheese, finely shredded
salt and freshly ground black pepper, to taste
3 cups pasta sauce (your choice)

Preheat oven to 375°F

Crumble sausage in a large skillet and cook until nicely browned. Remove sausage and let drain.

In a mixing bowl, using a fork, blend together Ricotta cheese and egg. Stir in basil, thyme and garlic, all optional. Add 2 cups Mozzarella and Parmesan cheese and toss mixture to combine. Mix in prepared spinach. Season mixture with salt and pepper to taste.

Spread 1/3 cup pasta sauce into an even layer along bottom of a 13x9-inch baking dish.

Divide cheese mixture among cooked pasta shells, stuffing each shell full with about 2 tablespoons cheese mixture. Align shells in baking dish side by side, with the opening of shells facing upright. Add sausage into cheese stuffed shells.

Cover shells evenly with remaining sauce, then sprinkle tops with remaining 1 cup Mozzarella cheese.

Optional: If you have cheese mixture and/or sausage leftovers, spread on top of stuffed shells and sauce.

Cover baking dish with aluminum foil and bake in preheated 375°F oven for 30 minutes. Serve warm.

Submitted by: Deborah Allen