Stuffed Shells with Garlic Cream Sauce

Sauce ingredients:
3 cups of heavy cream or whole milk
5 cloves of garlic
2 tbsp butter
1/2 cup grated parmesan
Garlic powder
Pepper

Filling ingredients:
3 links of hot italian sausage, casing removed
1 link of chorizo, casing removed
3 cloves of garlic
1 tbsp olive oil
10 oz of frozen spinach, thawed and squeezed dry
10 oz shredded mozzarella
1 tsp garlic salt
Salt and pepper to taste

1 pound box of jumbo shells
Butter to run the pan
Extra cheese or red pepper flakes as you prefer

Directions:
1. Boil pasta according to directions. Drain and lay flat to avoid sticking.
2. While pasta is cooking, make the sauce. Smash the garlic cloves and diced them. Add to a saucepan with cream and bring to a simmer.
3. Let sauce simmer for 20 minutes on low.
4. Move on to the filling. Heat a saute pan with olive oil and garlic. Add sausage and break up constantly. Cook until brown and cooked through.
5. To the sauce, stir in butter, parmesan, garlic powder and pepper. Let cook for 5 minutes and then take off the heat until ready. Taste for seasoning.
6. To your meat mixture, add in spinach and break up. Season with salt and pepper to taste. Take off heat and add in mozzarella. Let cool just a few minutes so you can handle it.
7. Rub a 9x13 pan with butter. Preheat oven to 350. Arrange the shells in a single layer. Stuff each shell with filling and arrange so the open side is facing up.
8. Drizzle sauce over top and sprinkle with any remaining cheese. Cover with foil and bake for 30 minutes or until bubbly.
9. Let rest for 10 minutes before serving. Sprinkle with any remaining cheese and sauce

Today I had a Montelpucciano because I was feeling very Italian in the kitchen. But this would have also paired well with a Chardonnay.