Gissele Alzate - Feedyoursoull

1. Preheat oven to 400°F.
2. In a baking dish drizzle about 1 tbsp of olive oil and add in your tomatoes and feta block.
3. Drizzle the other tbsp of olive oil over the dish and top with oregano, red pepper chili flakes, and pepper.
4. Roast for about 30 - 35 minutes, or until the tomatoes have blistered and the feta looks golden.
5. While the dish is roasting, boil water for the shells. Pre boil according to package (usually about 9-10 minutes). Then drain and set aside when done.
6. Dish should still be roasting, and in a separate pan, heat oil to cook the chicken sausage.
7. Cut the chicken sausage into bits and cook over medium heat for about 6-8 minutes, until browned and cooked through.
8. Again, the dish should still be roasting lol. In a separate bowl, combine until creamy: ricotta, parmesan, egg, basil, pepper to taste and semi-cooled chopped sausage.
9. Now the dish should be roasted!!! Take it out of the oven and lower the oven to 375°F. Use a utensil to mash the tomatoes and feta together, and while it’s still hot add a handful or two of spinach and mix until it welts. Leave it in the dish!
10. I used the feta “sauce” as a base for the shells and began to fill each shell with the ricotta sausage mixture and arranged on the feta “sauce”.
11. If you have leftover mixture, feel free to top it over the shells.
12. Cover the dish with tin foil and bake at 375°F for about 18-20 minutes. Uncover and broil for the last 2-3 minutes until golden (totally optional)!