Preheat the oven to 350 degrees F. Cook pasta shells according to package directions. Drain and set aside. I brush mine with olive oil to keep them from sticking.

Place chorizo and sausage into a large skillet over medium heat. Cook until browned and crumbled. Drain and return back to skillet. Stir in garlic over medium heat for 1 minute then add in red pepper flakes, tomatoes, salt, and pepper. Reduce heat to low and simmer.

Place olive oil into a medium skillet over medium heat. Add in spinach and garlic; cook until wilted down. Transfer to a large mixing bowl. Stir in Ricotta, Parmesan, Mozzarella, egg, salt, and pepper; mix well.

Spoon about 1/2 cup pasta sauce into the bottom of 2 9x13 inch baking dishes. Spoon ricotta filling (about 2 Tablespoons) into each cooked shell then place shells seam side down into baking dishes. I think I filled 2 9x13 inch baking dishes plus a 7x11 inch with this recipe. Top shells evenly with sauce then shredded cheese. Bake for 25-30 minutes or until bubbly and hot.