Lasagna Stuffed Shells

Lasagna Stuffed Shells 12 oz jumbo shells (about 24 shells) 1/2 lb ground beef 1/2 lb ground italian sausage salt and pepper 2 cloves garlic , minced 1 small onion , chopped 1 1/2 cups spinach or chopped kale 16 oz tomato sauce 6 oz tomato paste 14.5 oz can diced tomatoes , undrained 2 teaspoons Italian seasoning (or a mix of dried oregano and basil) 1 cup ricotta cheese 1 egg 2 cups mozzarella cheese , divided 1/2 cup freshly grated parmesan cheese , divided In a large skillet over medium high heat brown the beef and sausage. Drain grease. Season with salt and pepper. Add garlic and onions and cook for 2-3 minutes. Place everything in a food processor and pulse 2-3 times until the meat is crumbled really small. Set aside. Add tomato sauce, and tomato paste to the pan and stir well to combine. Add diced tomatoes and seasonings. Cover and let simmer for 20-30 minutes on medium-low heat. Meanwhile, cook the jumbo pasta shells according to package instructions, until al-dente. Drain from water and lay out on a large dish to cool, so that they don't stick together. Add the ricotta cheese, egg, 1 cup mozzarella, and 1/2 cup parmesan cheese to a large mixing bowl and mix well to combine. Add meat mixture and chopped spinach to the tomato sauce and stir to combine. Pour about 1/2 of the tomato sauce mixture into the bowl with the ricotta (you want to save the other half for pouring on top of the stuffed shells). Stir to combine. Spoon some of the reserved tomato sauce into the bottom of a 9x13'' pan. Stuff each cooked shell with a heaping 2 tablespoons of the ricotta/tomato mixture and set them face up in the pan. (I fit 4 shells wide and 6 shells long.) Spoon the remaining red sauce over the top of all of the stuffed shells. Sprinkle with remaining mozzarella and parmesan cheese. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for 10 more minutes.