Stuffed Shells

In a food processor, place the Italian sausage (minus the casings), half of the chopped garlic, spinach, roasted red pepper, onion, parmesan cheese and sour cream. Pulse until ingredients are fully combined.

Place crushed tomatoes and petite diced tomatoes along with the remaining chopped garlic, oregano, olive oil, Italian seasoning and bay leaf in a sauce pan and simmer for 10 -15 minutes.

After shells have cooked and you have drained them, begin stuffing the shells with the meat mixture. I use a 1″ cookie dough scoop.

Place 1/2 cup of your sauce in a 13×9 pan and begin placing the stuffed shells. Pour the remaining sauce onto the top of the shells.

Bake at 350 degrees for 30 minutes, covered with foil. At this point, if you like some mozzarella cheese, place some on top and return to the oven without the foil for 10 minutes.