Italian Sausage and Spinach Stuffed Shells

Italian Sausage and Spinach Stuffed Shells

1 lb. Italian sausage

1 onion, diced

3 cloves garlic, minced

1 (10oz) bag fresh spinach

1 C water

2 lbs. ricotta cheese

1 C Italian blend cheese, shredded

1 (12 oz) box jumbo pasta shells, cooked according to package directions

2 (28 oz) jars pasta sauce

Brown the sausage with the onion and garlic in a skillet. Cook the spinach in a pot with the water until soft and wilted. Drain and squeeze out any excess water, chop the spinach. Mix the sausage, spinach, ricotta and Italian cheese together. Fill each cooked shell with the mixture.  Spread a bit of sauce from 1 jar of sauce on the bottom of 1-9 x13 inch pan. Place half the stuffed shells in the baking dish. Cover with remaining sauce from the open jar. Place the other half of the shells in a resealable plastic bag. Place in the freezer. Place unopened jar of sauce in the pantry. To bake, cover the pan with foil and bake at 350°F for 45 minutes. To use the frozen shells. Thaw shells in the refrigerator. And follow cooking directions above.