Italian Stuffed Shells

As seen on Pennies on a Platter

12 oz jumbo pasta shells
1 lb ground sweet Italian sausage, or 5 sausage links (casings removed)
2 (14.5 oz)  cans stewed tomatoes, Italian recipe
1 cup shredded mozzarella or Italian blend cheese

Preheat oven to 375˚F.  Lightly spray a 9x13 baking pan.

Cook the pasta shells in salted boiling water for 10 minutes (or until tender, but not fully cooked). Drain.

Meanwhile, cook sausage in a large skillet until cooked through. Add the tomatoes, bring to a boil then lower the heat and simmer for 10 minutes. Remove from heat and set aside to cool.

Evenly spread about 1 cup of the meat sauce in the bottom of the pan. Individually fill the pasta shells with the meat sauce and place in the pan open side up. It is possible you may not use all of the shells. Pour any leftover sauce on top of shells. Sprinkle with cheese.

Bake 25-30 minutes. Let set for 5 minutes before serving.