Before you write off this recipe due to the spinach…consider the fact that my children scarf this down (after I explain what “the green stuff” is). They are a cinch to make, taste delicious, and look pretty. Serve with some bread and a salad—and dinner is done! Give yourself about 30 minutes for making sauce/shells/assembling. If you multi-task as suggested, this will give you enough time. Then, relax while the shells are baking. 
Enjoy!
Making the sauce (this pot is from Ikea…I love it!)
Vegetarian & non-veg? No problem. Just create a double-assembly area.
Steps to assembly…easy as 1-2-3!
SAUCE:
1/2 Tbsp. olive oil
2 cloves garlic, minced
1/2 red onion, very small dice
28 oz jar crushed, organic tomatoes (worth buying organic)
1 tsp. Kosher salt
3 grinds fresh, ground pepper
8 fresh basil leaves, chiffonade (WORTH buying fresh!)
Filling:
1/3 c. grated Parmesan Romano cheese
1 1/4 c. mozzarella
1/2 bag organic, frozen spinach (thawed & squeezed dry of liquid, I prefer Whole Foods or Trader Joe brand)
–you could use fresh spinach if you desire…saute it in with the onion & garlic
1 garlic clove, minced
2 eggs, lightly beaten
1/2 lb. bulk sausage, cooked & drained
OR
1 pkg. Morningstar Farm meatless “sausage” crumbles
1 tsp. Kosher salt
3-4 grinds pepper
24 jumbo pasta shells (I use Barilla)
Preheat oven to 350 deg. Spread about 1/2 cup sauce on bottom of 9×13 pan (this makes the dish nice and saucy and also prevents the shells from sliding around).
Make the sauce: Saute onion and garlic in olive oil over medium heat, stirring often, for about 4 minutes, or until translucent and fragrant (careful not to burn them). If using fresh spinach, add here and saute for about 2 more minutes. Add tomatoes and salt and stir well with a wooden spoon. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally. Add 6 basil leaves, stir. Simmer for another 10 minutes. (You can prepare shells while sauce is cooking).
Prepare shells according to box directions. Drain well. After draining, I like to then place them on a dinner plate so they are easy to access, don’t stick together, and cool a tad so you don’t burn your fingers when you stuff them.
Make the filling: Mix the Parmesan Romano cheese, 3/4 c. mozzarella, spinach, egg, sausage/meatless alternative, salt & pepper, and garlic together. Take a large dinner spoon and gently fill each shell with the cheese/spinach mixture.
Assemble: Place filled shells in prepared pan. Pour remaining sauce over shells. Sprinkle with remaining 1/2 c. mozzarella and remaining 2 chiffonade basil leaves.
Cover pan tightly with foil and bake for 30 minutes. If desired, remove foil, and place under broiler for about 2 minutes to make cheese golden & bubbly.
Serve 4 shells to each guest.
**To Chiffonade**:
Place basil leaf flat on counter, stack remaining basil leaves, flat, one on top of another. Then, roll them up lengthwise into a long roll. Turn roll so it is laying with the rolled side facing you and the ends going to the left & right of you. Take a sharp knife and cut into small pieces (like you would slice cookie dough or cinnamon roll dough). When you “fluff” up the sliced basil, it will be in long, thin strips, or, chiffonade. 
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