Ingredients:
150 g (5 oz) sausage, cubed
2 garlic cloves, minced
250 g (0.5 lb) cooked lentils
1/2 tsp. thyme
1 bay leaf
1,5 dl (1/2 cup) red wine
200 g (7 oz) tomato sauce
500 g (1 lb) spinach
1 tbs. tomato jam
350 g (12 oz) fresh pasta shells
3 tbs. olive oil
salt

Preparation:

1. Cook pasta al’ dente. Drain thoroughly.
2. Cook and drain spinach.
3. Sauté garlic and sausage in the oil. Add lentils, thyme, wine, jam and tomato sauce. cook for 20 minutes.
4. Add spinach and salt and cook for 10 more minutes.
5. Fill each pasta shell with mixture. Serve.

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