Italian Sausage Stuffed Baked Pasta Shells

Using only 4 ingredients, this recipe is quick to put together
for a weeknight dish, yet impressive enough to serve to guests.
I also add some ricotta cheese at times but not in this recipe.
It’s also nice to be able to buy the pasta and canned tomatoes
ahead of time and store them in your pantry so they are there
for a last minute put together baked pasta meal.

Ingredients:
12 oz jumbo pasta shells
1 lb ground sweet Italian sausage,
or 5 sausage links (casings removed)
2 (14.5 oz) cans stewed tomatoes, Italian recipe
1 cup shredded mozzarella or Italian blend cheese

Directions:
Preheat oven to 375 degrees F.
Lightly spray a 9×13 baking pan.
Cook the pasta shells in salted boiling water
for 10 minutes (or until tender, but not fully cooked).
Drain.
Meanwhile, cook sausage in a skillet until cooked through.
Add the tomatoes, bring to a boil then lower
the heat and simmer for 10 minutes.
Remove from heat and set aside to cool.
Evenly spread about 1 cup of the
meat sauce in the bottom of the pan.
Individually fill the pasta shells with
the meat sauce and place in the pan open side up.
It is possible you may not use all of the shells.
Pour any leftover sauce on top of shells.
Sprinkle with cheese.
Bake 25-30 minutes.
Let set for 5 minutes before serving.