Instructions

• 1 In a large pot of heavily salted water cook the pasta shells as directed. Rinse in cold water for 5 minutes to stop the cooking process and set aside.
• 2 In a saute pan, heat the oil and add the sausage, cooking until browned, using s slotted spoon remove the meat and place in a large bowl.
• 3 In the same pan saute the onions and garlic until the onions are transluscent. Add these to the sausage.
• 4 Wipe the pan and add 2 tbsp. water. Add the spinach, cover and cook for 4 minutes. Toss the spinach around, cover and cook for another 4 minutes. Remove and add to the sausage bowl. Add the ricotta cheese and 3/4 parmesan cheese to this mixture and mix until totally combined. Set aside.
• 5 In a sauce pan, melt the butter. Add the flour and cook for 2 minutes. Add the milk and cream slowy, while whisking all the time. Add the nutmeg and cook for 10 minutes until thickened.
• 6 Preheat the oven to 350 degrees.
• 7 Pour half of the cheese sauce into a 9 x 13 glass baking dish. Stuff each shell with 1 to 2 tbsp. of the sausage mixture and place into the baking dish. Pour the other 1/2 of the cheese sauce over the shells then pour the house red sauce over that. Top with the shredded mozzarella cheese.
• 8 Bake for 30 to 40 minutes. Remove from the oven and let set for 15 minutes before serving.