Chicken sausage stuffed pasta shells

Ingredients

• 1 libra chicken sausage, cooked and crumbled
• 1 package of large pasta shells, cooked per package directions
• 1 tablepsoon olive oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 12 ounces ricotta cheese
• 1 cup Parmesan cheese
• 1/2 cup mozzarella cheese
• 4 ounces chopped frozen spinach, thawed and patted dry
• 1 egg, lightly beaten
• 1 tablepsoon fresh basil, chopped
• 1/4 cup breadcrumbs
• 2 teaspoons salt and pepper each
• 1 1/2 teaspoon oregano
• 1 1/2 teaspoon ground thyme
• 1/2 teaspoon cayenne pepper
• 1/2 lemon pepper
• 1 28 ounce can of crushed tomatoes

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Preparation

• Preheat your oven to 350. Coat a 13x9 baking dish with nonstick spray and set aside.
• In a large saucepan saute your veggies along with the garlic. Add your crushed tomatoes and bring to a simmer.
• Season with 1 tsp salt and pepper each, the thyme, oregano and basil. Bring to a boil then reduce heat and cook for 10 minutes. Set aside.
• Once your chicken sausage has been cooked. In a large bowl, combine your ricotta cheese, Parmesan cheese, 1 teaspoon salt and pepper each, the lemon pepper and cayenne pepper, egg and breadcrumbs.
  
• Add in your chicken sausage and spinach. Layer the baking dish with a few good spoonfuls of your tomato sauce that you made earlier.
• Fill Place your pasta shells over the tomato sauce and fill each shell with the chicken sausage mixture.
• Top with the more tomato sauce and shredded mozzarella cheese and bake at 375 for 40-45 minutes.