Step 1

The sauce - Sauté finely chopped green bell pepper and onion until pepper soften and onion are turning translucent. Add the spinach and cook 2 to 3 minutes. Add tomato, spices to taste (I tend to go heavier on the basil). If you like an arrabriatta sauce (fra diavolo to most) add a couple of teaspoons crushed red pepper flakes (roasted hot cherry peppers peeled if you authentic) Let the sauce simmer for about 30 minutes. If you choose to add Ricotta to the sauce do this at the very end and stir until melted into the sauce.

Step 2

The Shells - Cook 22 to 24 shells in a party pot so they have space. You will use 20, but extra is need as they do tear. Cook until al dente (slightly firm). You do need to add salt and olive oil to the water. If you are making the pasta yourself, it needs salt water (generous amount of salt).

Step 3

Filling - In a large bowl add the ricotta, mozzarella, and dried spinach. You can add powdered garlic and black pepper to taste. Do not add salt, there is salt in the cheeses. Mix all the ingredients together by hand (wear food gloves if you want) until thoroughly mixed.

Step 4

Fill and Bake - Let the shells cool so you can handle them by hand. Use a tablespoon to fill the shells until they are about 1/4 inch open. You can use individual baking pans or larger pans to hold more shells.

Coat the bottom of the pan with sauce. Place shells with a bit of space between them throughout the pan. Drizzle a line of sauce across the top. Bake the shells at 350 degrees for 25 minutes. Serve with fresh chopped parsley and sliced bread of choice (my favorite is garlic bread).