8ouncesfresh chorizo or spicy pork sausageremoved from casing and crumbled
1(28 ounce) can crushed or pureed tomatoes
1 1/2teaspoonsgranulated sugar
kosher salt
Freshly ground black pepper
3spinach or chardstemmed and leaves finely chopped
1(15 ounce)container whole milk ricotta cheese
1cupshredded low-moisture mozzarella
1largeegglightly beaten
Instructions
Cook The Shells: Bring a large pot of heavily salted water to a boil over high heat. Cook the pasta according to package directions. Rinse under cold water and pat dry thoroughly.
Make The Chorizo Sauce: Heat oil in a large saucepan over medium heat. Add onion and chorizo and cook until browned, about 5 minutes. Drain off all but 1 tablespoon of the drippings and return the pan (with the chorizo and onions still in it) to the stove.
Add tomatoes, season with sugar, salt, and freshly ground black pepper, and simmer until sauce is slightly thickened, at least 10 minutes. Set aside to cool slightly. Meanwhile, coat 2 1/2- to 3-quart baking dish with oil and set aside.
Mix The Ricotta Spinach Stuffing: Heat the oven to 375°F and arrange a rack in the middle. Meanwhile, combine remaining ingredients in a large bowl and mix to evenly combine.
Spoon half of the sauce in prepared dish. Stuff each pasta shell with a heaping tablespoon of the filling and arrange the stuffed shells in the dish. Spoon remaining sauce over the shells and cover with aluminum foil.
Bake The Pasta: Bake until pasta is cooked through and sauce begins to bubble, about 25 to 30 minutes. Let rest 5 to 10 minutes before serving.