16 to 20 jumbo pasta shells, cooked part-way
1/2 lb. fresh baby spinach (not frozen)
15 oz. Ricotta cheese
3 large cloves of garlic, minced
ground black pepper
your favorite red sauce
1. While shells are cooking, boil spinach in water
3-5 minutes. Drain well. Mix together with Ricotta, garlic, Parmesan, and pepper.
2. Drain shells and rinse with luke-warm water until cool enough to handle.
3. In bottom of 9-by-9 in. deep-dish baking pan, pour about 1/4 c. red sauce and spread along the bottom. Stuff shells as full as you can and place in baking dish. Cover with red sauce and sprinkle Parmesan over the top.
4. Bake at 350* F. for 15 to 20 minutes. Let sit 3 to 5 minutes before serving.