Stuffed Shells with Spinach and Sausage

• 16-18 jumbo pasta shells
• 1 pound fresh pork sausage links, casing removed (I use a tube of jimmy dean spicy sausage)
• 1 tablespoon minced garlic
• 1 (14-ounce) can diced tomatoes
• 1 cup frozen spinach, thawed and squeeze dry
• 1/2 cup of cream cheese
• 1/2 cup shredded mozzarella cheese
• salt and freshly ground pepper

Method

1. Preheat oven to 350 degrees F and fill a large bowl with cold water and ice, set aside. Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions. Drain well then add to ice water until ready to stuff.
2. Heat a large skillet over medium-high heat. Add pork sausage then use a wooden spoon to break up the sausage, cook 5-6 minutes until browned.
3. Add garlic and cook 30 seconds then add tomatoes and spinach (make sure the thawed frozen spinach has been squeezed dry); cook 1 minute. Stir in cream cheese until mixed.
4. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (9-inch x 9-inch baking dish works well). Sprinkle tops with shredded cheese then bake in the oven 25-30 minutes until cheese has melted and tips of shells begin to crisp and brown.

If freezing make the shells and flash freeze. Place in ziploc and mozzarella in seperate bag. When ready to eat thaw and cook according to directions above.