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Cook the pasta shells for 3 minutes less than the box instructions, then drain and cool.
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Pour about half of the pasta sauce into a 9x13 baking dish, covering the bottom of the pan completely.
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In a saute pan, add the olive oil and cook the onions, peppers and garlic over medium low heat. Cook them until they're translucent and soft, but not browned. Set them aside to cool.
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Add the ricotta cheese into a large bowl. Stir in the cooked sausage, onions, peppers, garlic, spinach, artichokes, fresh parsley, and Parmesan cheese.
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Taste the mixture for seasoning, and add salt and pepper to taste.
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After the mixture is seasoned, stir in the egg until it's thoroughly combined.
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Fill each shell with about 2-3 tablespoons of the ricotta mixture and place them filling side up in the baking dish.
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Pour the remaining pasta sauce over the shells.
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Sprinkle the shredded mozzarella onto the shells and garnish with dried parsley.
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Cover the dish with aluminum foil and bake at 375 F degrees for 25-30 minutes, or until the shells are bubbling and and the cheese is melted.
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Serve nice and hot!