Spinach Artichoke Stuffed Shells

Ingredients

· 20 large pasta shells

· 2 28 oz cans whole San Marzano tomatoes

· 6 tbsp butter, melted

· Ground sausage

· 4 tbsp EVOO

· 6 garlic cloves, grated

· 20 oz frozen spinach

· 2 egg yolk

· 4 cups ricotta

· 1 cup grated parmesan

· 20 oz frozen chopped artichoke hearts

· 2 tsp basil

· 1 onion

· 2 tsp garlic salt

Directions

1. Preheat oven to 375

2. Sautee diced onions and brown ground sausage, add garlic for 1 minute, drain, and set aside.

3. Boil water, add salt, and cook pasta short of al dente.

4. In bottom of casserole dish mash tomatoes, stir in basil, butter, garlic salt and pepper.

5. Heat frozen spinach, heat up, then move to large bowl.

6. Add the rest of the ingredients and garlic salt.

7. Spoon the mixture into the shells, arrange into sauce in dish.

8. Cover with foil, bake for 20 minutes, remove foil, bake for about 15 more minutes.