You’ll need:
1 box jumbo shells
1 jar your choice sauce the thicker the better
2 tbsp tomato paste
1 medium onion chopped
4 garlic cloves minced
3 Roma tomatoes diced
1 tsp dried basil
1 tsp dried oregano
Salt and pepper to taste
2 tbsp olive oil
1 15oz container Ricotta cheese
1 12oz pack frozen spinach thawed and squeezed
1 cup shredded Parmesan cheese
1 cup mozzarella cheese
Preheat oven to 375 degrees. Then dice onion, crush and mince garlic cloves. In a caste iron pan drizzle with olive oil and add onions and garlic. Sauté on medium high heat until soft about 3-4 minutes. Then add in 3 diced tomatoes tomatoes. Let cook 2-3 minutes to soften, then add in sauce, tomato paste and seasonings. Simmer on low stirring occasionally for about 8-10 minutes until sauce has thickened. Taste and add salt and pepper if needed. In a bow mix the ricotta cheese, Parmesan, mozzarella and spinach (make sure to thaw and squeeze out all excess moisture) then mix well. Boil the shells to Aldente (a little hard but almost done) then drain and run cool water over too so you can handle them. Then stuff each she’ll with the cheese mix and place into the sauce. Bake in oven for 10-12 minutes until sauce is bubbling around edges and the cheese is melted. Serve with a side salad and garlic bread and Enjoy!