Unstuffed Shells

• 1 box large shells

• 1 tbsp olive oil

• 1/2 cup olive oil for drizzle sauce

• 1 lb Jennie O Turkey Hot Italian Sausage

• 2 shallots, diced

• 5 garlic gloves, diced

• 1 tbsp oregano

• 1 cup fresh basil

• 1 tbsp fresh parsley

• 1 can tomato paste

• 1 28oz can crushed tomatoes

• 2 cups spinach

• 1 lemon, zested

• 3 tbsp lemon juice

• 2 cups reserved pasta water

• Salt & pepper to taste

• 1 cup ricotta cheese

1. Cook pasta according to directions, make sure to reserve 2 cups of pasta water before draining.

2. Brown meat in a large pan on medium high with 1 tbsp olive oil. About 5 mins or so until no pink is shown.

3. Add shallots and garlic and cook for 3 additional minutes until shallots are translucent.

4. Add tomato paste and stir until well incorporated.

5. Add crushed tomatoes, 1 cup pasta water, parsley, oregano and 3/4 cup basil. Stir.

6. Let boil and turn pan on low. Taste and add salt and pepper.

7. Add spinach and stir.

8. Add cooked shells. *Check your sauce consistency. If you would like a thinner sauce, add more of your reserved pasta water.

9. In a small boil, add lemon zest, lemon juice, 1/4 cup remaining basil, 1/2 cup olive oil and a sprinkle of salt. Mix with a fork before drizzling over ricotta.

10. Spoon ricotta in a bowl and add unstuffed shells. Top with lemon drizzle sauce and enjoy!

Notes/Quick Tips:

• This dish can be made with regular pork Italian sausage (hot or sweet), ground beef, ground chicken, ground turkey etc.

• You could use a 28oz can of plum tomatoes just make sure to blend them before adding to your meat.

• You can also use diced tomatoes for a chunkier sauce or mix diced with crushed whatever you prefer.