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1
Preheat oven to 350F.
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2
Cook pasta shells according to package directions.
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3
Brown the ground meat, sausage, onion and garlic in the olive oil in a medium skillet.
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4
Drain, allow to cool and transfer to mixing bowl.
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5
Add the spinach, eggs, bread crumbs and half of the cheese to the bowl (make sure to thaw the spinach and remove excess juice).
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6
Add oregano, salt, pepper and mix until blended.
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7
FYI: its easier to mix this with your hands than with a kitchen utensil.
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8
Spoon some sauce onto the bottom of a 13x9 pan and spread evenly.
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9
Fill shells with meat mixture and place in the baking dish.
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10
I put them in rows of even and uneven numbers so they nestle closer together.
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11
When making this recipe (provided most of the shells stay intact and do not rip or tear too much), you may wind up with more shells than you have room for.
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12
In these cases, I usually use an additional square baking dish to fit the extra shells in.
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13
Cover with remaining sauce and sprinkle with remaining cheese.
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14
Cover with foil and place in a 350-degree oven for 40 minutes (remove foil after 30 minutes thus allowing the top of the dish to get all nice and bubbly for the remaining 10 minutes of cook time).
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15
Serve with garlic bread, fresh green beans and a big garden salad!
