Stuffed Shells

• 12 oz box of large shells
• 28 oz can of crushed tomatoes
• 7 oz can of green chilis
• 2.25 oz can of black olives
• 1/4 cup chopped yellow onion
• 1/2 cup sliced mushrooms, chopped
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp garlic powder
• dash of cayenne pepper
• 1 tsp sugar
• 1/2 pkg of frozen chopped spinach (defrosted)
• 15 oz ricotta cheese
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 cup grated Parmesan cheese
• 3 cups shredded Mozzarella

1. Boil a large pot of water and boil shells until soft (about 15 mins)
2. Preheat oven at 350 degrees
3. Combine crushed tomatoes, green chilis, black olives, yellow onion, mushrooms, Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper, garlic powder, sugar, and cayenne pepper in sauce pan and cook until bubbly.  Then let sit covered while shells are cooking
4. Combine ricotta cheese, 1/2 cup Parmesan cheese, chopped spinach, 1/2 tsp salt, and 1/8 tsp pepper and set aside.
5. After shells are cooked and cooled enough to be handled, fill them with about a tablespoon of the ricotta and spinach mixture and line up in 9x13 baking pan
6. Top all shells with the tomato sauce and sprinkle the mozzarella cheese and 1/2 cup of Parmesan on top and bake for 30 minutes
7. Serve and Enjoy!!!

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