Make Ahead Sunday: Double Stuffed Shells

Ingredients

• 1 pound jumbo pasta shells
• 1 cup (4 oz) baby pasta shells
• 1 can crushed tomatoes (28 oz)
• 1/2 cup red wine
• 1 lb italian sausage, castings removed
• 3 cloves garlic, finely chopped
• 1/2 teaspoon herbes de provence
• Salt and pepper
• 1/2 pound thawed frozen spinach, squeezed to remove excess liquid
• 2 cups ricotta
• 1/2 cup grated parmesan
• 1 cup mozzarella

Directions

1. Preheat the broiler. In a pot of boiling, salted water, cook the jumbo shells until al dente. In a smaller saucepan of boiling, salted water, cook the baby shells until al dente. Drain separately, reserving 3/4 cup of the cooking water. Spread the jumbo shells out on a work surface.
2. Meanwhile, in a large sauce pan, brown and crumble sausage.  When fully cooked, deglaze pan with wine.  All wine to reduce by half then add garlic, spices and tomatoes. Allow to simmer over medium heat for ~15-20 minutes.  Add in 1/2 cup reserved pasta water; season with salt and pepper. 
3. In a bowl, combine spinach, ricotta, 1/4 cup pasta water and parmesan.  Season with salt and pepper.  Stuff the jumbo shells with the spinach mixture.  Arrange in a greased 9x12 baking dish.  Fill in between shells with small shells and top with sauce then mozzarella cheese.  Store to make ahead.  On the night you want to serve, preheat oven to 350.  Bake 30 minutes covered, 20-25 minutes uncovered.  

Adapted based on original recipe by Rachel Ray Mag