1 lb. large shells
1 lb. ricotta cheese
1½ lb. bulk Italian sausage
32 oz. spaghetti sauce
10 oz. frozen, chopped spinach, thawed and drained
1 pt. Half & Half
Shredded mozzarella or Parmesan cheese
Cook shells according to package instructions. Rinse with cold water, set aside. Put some sauce on the bottom of a 9X13 pan, spread it around. Brown sausage, drain the grease. Stir in the ricotta, the spinach and half of the Half & Half. If you want to, you can add your own Italian spices and pepper at this point. Cook over medium high heat until the cream is reduced. Add the rest of the cream; keep simmering. Keep stirring, until cream is again reduced. This takes about 10-15 minutes. Let the mixture cool enough so you can work with it. Spoon the mixture into the shells. Place the shells in the pan, cover with remaining sauce. Sprinkle with mozzarella or Parmesan cheese. Cover the pan with foil and bake at 350° for 30 minutes. Remove the foil cover for the last 10 minutes, so the cheese melts.