italian stuffed pasta shells

Ingredients

• 1 can (28 oz.) san marzano peeled tomatoes, crushed
• 1 1/2 pounds hot italian sausage, casings removed
• 1 cup red onions, finely chopped
• 1/2 cup red peppers, finely chopped
• 1/2 cup carrots, finely chopped
• 3 large cloves garlic, pressed
• 1 can (15.25 oz) corn kernels, drained
• 1/4 cup dry red wine
• 2 tablespoons brown sugar, such as demerara
• 1 teaspoon dried basil leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 4 ounces frozen chopped spinach, thawed
• 15 ounces (1 container) ricotta cheese
• 1 cup asiago cheese, grated
• 1 box (340 g./12 oz.) jumbo pasta shells
• 1 1/2 cups parmesan cheese, grated
• 2 tablespoons parsley, chopped