italian stuffed pasta shells

Ingredients For italian stuffed pasta shells

• 1 can

  (28 oz.) san marzano peeled tomatoes, crushed
• 1 1/2 lb

  hot italian sausage, casings removed
• 1 c

  red onions, finely chopped
• 1/2 c

  red peppers, finely chopped
• 1/2 c

  carrots, finely chopped
• 3 lg

  cloves garlic, pressed
• 1 can

  (15.25 oz) corn kernels, drained
• 1/4 c

  dry red wine
• 2 Tbsp

  brown sugar, such as demerara
• 1 tsp

  dried basil leaves
• 1 tsp

  dried oregano
• 1/4 tsp

  red pepper flakes
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 4 oz

  frozen chopped spinach, thawed
• 15 oz

  (1 container) ricotta cheese
• 1 c

  asiago cheese, grated
• 1 box

  (340 g./12 oz.) jumbo pasta shells
• 1 1/2 c

  parmesan cheese, grated
• 2 Tbsp

  parsley, chopped