Spinach Ricotta Stuffed Shells with Tomato Sauce | Red Gold Tomatoes

Ingredients

• 20 jumbo pasta shells
• 2 teaspoons olive oil, divided
• 1 shallot, chopped
• 1/2 red bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1 pound Italian sausage
• 1 (28 ounce) can Tuttorosso® San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt
• 1 teaspoon dried oregano
• 2 teaspoons Italian seasoning, divided
• Kosher salt and freshly ground black pepper to taste
• 2-3 garlic cloves
• 1 cup fresh spinach, or 1 cup frozen, thawed and drained well
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese, plus more for topping
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1 teaspoon garlic powder