Spinach Ricotta Stuffed Shells with Tomato Sauce

Name: Spinach Ricotta Stuffed Shells with Tomato Sauce
Total time: 75 min
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; freshly ground black pepper; 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

www.redgoldtomatoes.com

These cheesy, spinach-filled jumbo pasta shells are baked in a savory tomato and Italian sausage sauce, making them ideal for family dinners.

View full recipe on www.redgoldtomatoes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.redgoldtomatoes.com.

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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
freshly ground black pepper
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