Chorizo and Italian Sausage Stuffed Shells

Feeds: 2 9×13 inch baking dishes (An Army & great for freezing!)  You could 1/2 the recipe also. 

Serving Suggestions: Salad, Garlic Bread

Source: Picky Palate

• 2 boxes jumbo shells
• 1 lb Sweet Italian Sausage
• 1 lb chorizo
• 1 clove garlic
• Pinch of red pepper flakes
• 2 26 oz cans whole tomatoes (pulsed in food processor until smooth)
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 Tablespoons extra virgin olive oil
• 4 Cups fresh baby spinach, chopped
• Pinch of salt
• 2 15 oz containers of Ricotta Cheese
• 1 Cup grated parmesan cheese
• 1 Cup shredded mozzarella cheese
• 1 egg
• Pinch of salt and fresh ground pepper
• 2 Cups shredded mozzarella cheese

1. Preheat oven to 350 degrees F. Cook pasta shells according to package directions. Drain and set aside. I brush mine with olive oil to keep them from sticking.
2. Place chorizo and sausage into a large skillet over medium heat. Cook until browned and crumbled. Drain and return back to skillet. Stir in garlic over medium heat for 1 minute then add in red pepper flakes, tomatoes, salt and pepper. Reduce heat to low and simmer.
3. Place olive oil into a medium skillet over medium heat. Add in spinach and garlic; cook until wilted down. Transfer to a large mixing bowl. Stir in Ricotta, Parmesan, Mozzarella, egg, salt and pepper; mix well.
4. Spoon about 1/2 Cup pasta sauce into bottom of 2 9×13 inch baking dishes. Spoon ricotta filling (about 2 Tablespoons) into each cooked shell then place shells seam side down into baking dishes. I think I filled 2 9×13 inch baking dishes plus a 7×11 inch with this recipe. Top shells evenly with sauce then shredded cheese. Bake for 25-30 minutes or until bubbly and hot.