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1 12-oz. package jumbo pasta shells<\/span><\/p>\n 1 tbsp. olive oil<\/span><\/p>\n 1 cup yellow onion, finely chopped<\/span><\/p>\n 1 lb. Italian sausage, casings removed<\/span><\/p>\n 3 cloves garlic, minced<\/span><\/p>\n 1 large egg, lightly beaten<\/span><\/p>\n 1 15-oz. container ricotta cheese<\/span><\/p>\n 6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained<\/span><\/p>\n 1 cup freshly grated Parmesan cheese, divided<\/span><\/p>\n 1 tbsp. chopped fresh basil or 1 tsp. dried basil<\/span><\/p>\n 1\/4 cup bread crumbs<\/span><\/p>\n 1\/2 tsp. salt<\/span><\/p>\n 1\/2 tsp. pepper<\/span><\/p>\n 1 28-oz. can chopped tomatoes with herbs, including the liquid<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Bring a large pot of salted water to boil.\u00c2\u00a0 <\/span>Cook pasta shells according to package directions.\u00c2\u00a0 <\/span>Drain, rinse with cold water, and set aside. Heat olive oil in a large skillet over medium-high heat.\u00c2\u00a0 <\/span>Add the onions and cook until softened, about 5 minutes.\u00c2\u00a0 <\/span>Add the sausage to the pan, breaking it into smaller pieces as it cooks.\u00c2\u00a0 <\/span>Cook until the sausage is completely cooked through and no pink remains, about 5 minutes.\u00c2\u00a0 <\/span>Add the garlic and cook until fragrant, about 30 seconds.\u00c2\u00a0 <\/span>Remove from the heat. In a large mixing bowl, combine the egg, ricotta, spinach, 1\/2 cup of the Parmesan, basil, bread crumbs, salt, and pepper.\u00c2\u00a0 <\/span>Stir together to combine.\u00c2\u00a0 <\/span>Add the cooked sausage mixture to the bowl and stir until evenly mixed. Preheat the oven to 375 degrees F.\u00c2\u00a0 <\/span>Spread a thin layer of the chopped tomatoes in the baking dishes (either three 8\u00c3\u20148<\/span>\u00e2\u20ac\u00b3<\/span> pans, or one 9\u00c3\u201413<\/span><\/span>\u00e2\u20ac\u00b3<\/span> and one 8\u00c3\u20148<\/span><\/span>\u00e2\u20ac\u00b3<\/span>).\u00c2\u00a0 <\/span>Stuff each shell with some of the sausage and cheese mixture, and arrange in the baking dishes, open side up.\u00c2\u00a0 <\/span>Spread the remaining tomatoes over the top of the pasta shells. <\/span>Cover the pans with foil and bake for 30 minutes, until hot and bubbling.\u00c2\u00a0 <\/span>Remove foil and sprinkle with remaining Parmesan cheese.\u00c2\u00a0 <\/span>Bake, uncovered, for 10 more minutes.\u00c2\u00a0 <\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 12-oz. package jumbo pasta shells 1 tbsp. olive oil 1 cup yellow onion, finely chopped 1 lb. Italian sausage, casings removed 3 cloves garlic, minced 1 large egg, lightly beaten 1 15-oz. container ricotta cheese 6-7 oz. fresh spinach, chopped OR 10 oz. frozen chopped spinach, thawed and drained 1 cup freshly grated Parmesan cheese, divided 1 tbsp. chopped fresh basil or 1 tsp. dried basil 1\/4 cup bread crumbs 1\/2 tsp. salt 1\/2 tsp. pepper 1 28-oz….<\/p>\n