Ricotta (whole milk, vinegar, salt), mozzarella (pasteurized milk and skim milk, cheese cultures, salt, enzymes), pecorino Romano (pasteurized sheep's milk, salt, rennet lamb's, cultured milk), spinach, herbs, spices, salt, pasta (semolina durum (niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), eggs, water, salt)

1. Preheat your oven to 380 degrees
2. Add a thin layer of sauce on the bottom of a bake safe pan and lay the shells filling side up
3. Top the shells with a generous amount of sauce of your choosing
4. Bake the stuffed shells for 30-45 minutes or until sauce is bubbling and shells are heated through.
5. Optional: Five minutes prior to finishing remove the shells and top with cheese of choice. Bake until cheese is melted or broil until cheese gets a yummy crust.
6. Let cool for 10 minutes prior to serving.

Makes 2-3 servings