Emmanuel Duverneau

1: Preheat oven to 375˚F.

2: In a pot of boiling water, cook pasta shells until al dente. Drain and fill the pot with cold water.

3: In a pan over medium-high heat, add olive oil and sauté chopped onion and garlic until golden, about 3-5 minutes.

4: Add the crushed tomatoes and seasonings to create the sauce. Let it simmer for 10-15 minutes.

5: Pour about half the sauce into the bottom of a 9 by 13 dish and spread evenly.

6: In a pan, add garlic and sauté until fragrant. Then add spinach, red pepper flakes, salt, and pepper. Cook until spinach is wilted, about 5 minutes.

7: Remove from the pan and set aside. In the same pan, cook the Italian sausage, seasoning with salt and pepper.

8: In a bowl, mix ricotta cheese, mozzarella, parmesan, egg, parsley, salt, and pepper. Add the spinach mixture to form the shell filling.

9: Using a spoon, scoop the filling into each pasta shell and place them in the dish over the tomato sauce in a single layer.

10: Top the shells with the remaining tomato sauce and add the sausage. Sprinkle with remaining mozzarella cheese.

11: Cover with foil and bake for 30 minutes until bubbling. Remove foil and broil for 2-4 minutes to brown the cheese.

12: Remove from oven, garnish with parsley, and enjoy!