In another episode of FLIP MODE, I bring you stuffed shells. What's flip mode about stuffed shells, you might ask? Well, most people mix the meat into the sauce and serve it atop or with the shells. I decided to cut down in the ricotta in the filling and replace it with Italian sausage. Here's what you'll need.

1 cup ricotta cheese
1/2 cup mozzarella
3 garlic cloves, minced or pressed
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped fresh spinach
1 lb Italian sausage, cooked and crumbled
16-20 jumbo shells (about 1/2 pkg), boiled and drained
2 cups marinara sauce, purchased or homemade

Cook and crumble your sausage while the shells are boiling. Add plenty of olive oil to the water the shells are in, so they don't stick and tear open. Mix the first six ingredients together well, then add your cooked sausage and give it another good mix. Preheat your oven to 350 and line the bottom of a 9x13" pan with a little bit of the marinara so the shells don't stick. Fill each shell with just shy if 1/4 cup of the sausage-cheese mixture and place into the pan. Once they're all filled, cover with the remaining marinara sauce and sprinkle with about another 1/4 cup of mozzarella. Bake for about 30 minutes, or until the internal temp reads at least 140ish.