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Ingredients

1 (16 ounce) package pasta shells 4 spicy Italian sausages, casings removed 1 (16 ounce) package shredded Monterey Jack cheese 1 ½ cups chopped fresh spinach ½ large tomato, diced ½ onion, diced ¼ cup diced red bell pepper 1 (16 ounce) container ricotta cheese 1 (26 ounce) jar tomato sauce

Nutrition Info

954.5 calories carbohydrate: 68.8 g cholesterol: 147.1 mg fat: 54.2 g fiber: 5.1 g protein: 49.8 g saturatedFat: 26.9 g servingSize: - sodium: 1700.7 mg sugar: 9.5 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water until cooked through but firm to the bite, 12 minutes. Drain.
Cook sausage in a large skillet over medium heat until completely browned, 5 to 7 minutes.
Melt Monterey Jack cheese in a saucepan over medium-low heat, 2 to 3 minutes. Stir spinach, tomato, onion, and bell pepper into the cheese, cook until hot, 2 to 3 minutes. Remove from heat and cool slightly.
Spoon sausage, Monterey Jack cheese mixture, and ricotta cheese into the pasta shells, arrange in a 9x13-inch baking dish. Pour tomato sauce over the stuffed shells.
Bake in preheated oven until the sauce is hot and bubbling, 20 to 25 minutes.

6 servings

A delicious meal anytime that was created purely accidentally (well kind of).