Stuffed Shells

I used to make stuffed shells all the time and I realized the other day that I had not made them in ages. I think because I realized tomatoes causes me major acid reflux.

I decided to make them anyway, and take a Pepsid before dinner, LOL! I started with Emeril's recipes then I went totally off the rail and did my own thing. I like my version much better!

tablespoon plus 1 teaspoon olive oil
•2 teaspoons salt
•1/2 (12-ounce) box jumbo pasta shells (18 to 20 shells)
•2 cups finely chopped onion
•2 teaspoons minced garlic
•1 pound ground beef

1 tube of Jimmy Dean Sausage HOT
•1 (10-ounce) package frozen spinach, thawed and squeezed dry
•15 ounce tub Ricotta Cheese
•2 large eggs
•1 cup grated Parmesan cheese
•2 cups grated mozzarella cheese
•1 tablespoon extra-virgin olive oil
••1 teaspoon dried basil
•1 teaspoon dried oregano
•1/2 teaspoon ground black pepper
1 tsp dried parsley

1/2 tsp Garlic Salt

1/2 tsp red pepper flakes

3-4 crimini mushrooms chopped

1 Jar of your favorite pasta sauce

Directions
Preheat the oven to 350 degrees F. Lightly grease a 2-quart casserole dish with 1 teaspoon of olive oil.

Bring a medium pot of water to a boil. Add 1 teaspoon of the salt and the pasta shells, and cook until al dente, 9 to 10 minutes, stirring occasionally with a long-handled spoon to prevent the shells from sticking together. Drain and rinse under cold running water. Drain.

In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onions and garlic and cook, stirring, until very soft, 6 to 7 minutes. Add the ground beef and sausage and cook, stirring, until cooked and browned. Add the squeezed spinach and mushrooms and cook, stirring, for 3 minutes. Remove from the heat and season with salt and pepper.

In a large bowl, combine the Ricotta Cheese, eggs, Parmesan cheese, and 1 cup of the mozzarella cheese. Add the spinach mixture, the extra-virgin olive oil, remaining teaspoon of salt, the basil, oregano, and remaining spices, and stir to combine thoroughly.

Spoon about 2 tablespoons of the spinach-ricotta filling into each cooked pasta shell. Place the filled shells in the prepared dish.

Pour the Red Sauce over the filled shells and top with the remaining 1 cup of mozzarella cheese.

Bake, uncovered, until bubbly, about 20 minutes. Remove from the oven and let rest for 5 minutes before serving.