Stuffed Shells

12 oz. package of jumbo pasta shells
1 lb. of ground spicy Italian sausage
1 jar of your favorite pasta sauce
3 large garlic cloves - minced
1 large container ricotta cheese (part skim or whole milk)
1 c. grated Parmesan
1 c. shredded Mozarella
1 large egg
1 tbl. fresh rosemary - finely chopped
salt and pepper

This is a treat dinner, meaning it takes a while, it super fattening, and dirties a TON of dishes. Beware the hot Italian sausage it truly spicy (Jordan won't eat it). I prefer this, but you could also use mild. Cook sausage in a heavy sauce pot until browned through. While cooking, break sausage up into fine bits. Meanwhile, mix the three cheeses together in a large bowl with the rosemary, half of the garlic, and egg. Add in half of the cooked sausage to the cheese mixture. Add salt and pepper to taste.

Leave remaining sausage in the sauce pot and add in the remaining garlic. Pour in jarred sauce, and reduce heat to lowest setting and cook for at least 30 mins. The longer you simmer it, the spicier it will get. While sauce it cooking, cook pasta in large pot of heavily salted water. Drain shells and rinse with cold water to cool.

Spray a lasagne pan with cooking spray and spoon some sauce in the bottom. Fill shells with the cheese mixture (large icing bag with 2A tip makes this REALLY easy) and layer into the pan. Cover shells with remaining sauce and top with Parmesan. Bake at 350: 20 mins covered, 10 mins uncovered.