Spicy Stuffed Shells

There is a restaurant here in Denver called Buca Di Beppo. One of their best dishes is Spicy Stuffed Shells. I have been wanting to try to find a recipe that approximated it. I got a card in the mail this week with a stuffed shells recipe. I decided to try it. Upon closer inspection I knew the recipe wouldn't do. It had no garlic, only a 1/2 teaspoon of garlic and carrots in it. So I decided to just try to recreate it on my own. It worked and was a hit! The kids loved it in fact they were asking for the leftovers for breakfast. This recipe makes a lot so be prepared to freeze some of it for a future meal.

1 lb Italian sausage (turkey or pork)

1 box of large pasta shells

1 32 oz carton of low fat Ricotta cheese

1/2 cup chopped fresh basil

12 oz frozen spinach with the water squeezed out

4 cloves garlic minced

2 cups Italian blend shredded cheese

1/2 tablespoon crushed red pepper (chili pequin)

2 quarts of your favorite pasta sauce

Preheat the oven to 375 degrees

1. Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

2. Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.

3. In a large bowl combine the Ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well.

4. Place 1/2 cup cup of pasta sauce into a 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.

5. Take each pasta shell individually and stuff with the cheese mixture, it will take approximately 3-4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.

6. Cover each baking dish in foil and place into the oven. Bake for 30 minutes.

Vegitarian Chili

1	tablespoon vegetable oil
1	large onion, chopped (1 cup)
1	medium red bell pepper, chopped (1 cup)
4	cloves garlic, finely chopped
2	fresh poblano or serrano chiles, seeded, finely chopped
2	cans black beans, drained, rinsed
2	cans Muir Glen fire roasted or plain diced tomatoes, undrained
2	cups water
1	tablespoon chili powder, and 1 tablespoon chili carribe (if you cannot find use 2 tablespoons red chili)
2	teaspoon ground cumin
1	salt
1	cup canned or frozen sweet corn 1 ounce Tabasco sauce
	Sour cream or plain yogurt, if desired
	Shredded Cheddar cheese, if desired
	Chopped fresh cilantro, if desire

1.	In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chilies (including canned); cook 5 to 7 minutes, stirring frequently, until tender.
2.	Stir in black beans, tomatoes, water, chili powder, chili carribe, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.  Add the Tabasco sauce.  The Tabasco sauce will add a lot of spice to this dish, you may want to add a little at a time until reaching your desired taste.
3.	Top each serving with remaining ingredients if desired.