Ingredients

2 boxes large shells

2 jars pasta sauce

2 pounds mild Italian sausage

1 small box frozen chopped spinach, thawed

2 pounds marbled cheddar

2 pounds Muenster cheese

2 eggs, beaten

12 ounces ricotta cheese

garlic to taste (I use about 2 T minced)

1 T Italian Seasoning

1 t black pepper

Parmesan cheese

Preheat the oven to 375 degrees.

To make shredding the cheese easier, place the blocks into the freezer for about 10 minutes. Shred the blocks of cheese, keeping the two kinds separate. Set aside.

Cook the shells according to package directions. Lay the shells out on a clean towel to cool and remove moisture.

Remove casings from sausages and break the meat apart into a skillet. As the meat browns, break it into small pieces. Once the meat is browned, drain it, if necessary. Return the meat to the pan, add the spinach, and stir the two together, cooking for approximately 5 minutes. Set pan aside and allow the meat to cool.

In a large bowl, combine the marbled cheddar and ricotta cheeses, two eggs, and seasonings. Add the meat mixture (cooled to avoid melting the cheese); mix well.

Layer the bottom of a large sheet pan (or two baking pans) with the contents of one of the jars of pasta sauce. Stuff the shells with the meat and cheese mixture. Place them open side down onto the layer of sauce. Once the pan is full, cover the shells with the second jar of pasta sauce. Top with the Muenster cheese and Parmesan to taste (I used approximately ½ cup of Parmesan). If you like, you can sprinkle the surface with a bit of Italian seasoning for color. Bake in the center of the oven for approximately 30-35 minutes. Allow the shells to stand 10-15 minutes before serving.

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