16-18 jumbo pasta shells
1 pound pork sausage links, casings removed
1 tablespoon minced garlic
1 can (14 ounces) diced tomatoes
3 cups fresh baby spinach
1/2 cup ricotta cheese
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees. Fill a large bowl with ice and cold water and 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 shells to the prepared ice bath to stop the cooking. Heat a large skillet over medium-high heat. Add sausage and use wooden spoon to break it up as it cooks. Cook 5-6 minutes until browned. Add garlic and cook 30 seconds then add tomatoes and spinach. Stir to combine until spinach wilts. Remove pan from heat and stir in ricotta cheese. Using a spoon, fill pasta shells with pork filling and arrange in a baking dish (I used a pie plate). Sprinkle top with mozzarella cheese then bake for 25-30 minutes until cheese has melted and tips of shells begin to crisp.