Italian style stuffed pasta shells

• Preheat the oven to 350°F.
• Pour about ¼ cup of tomato sauce into the bottom of a 9 x 13-inch baking dish.
• Mix all the ingredients of the filling in a large bowl. Divide into 20 equal portions.
• Stuff the shells and place them in the dish. Cover with remaining sauce, then sprinkle with grated mozzarella and parmesan (to taste).
• Cover with aluminum foil and bake for 60 minutes. Uncover and set the oven to broil. Place dish back in the over to brown, if desired.

"Deluxe" version

• At step #2 If you are using marinara tomato sauce from the store, you can sauté 1 chopped onion and 1 garlic clove in a cauldron. Pour in the sauce and add fresh basil leaves and 3 tbsp chopped dried tomatoes (in oil, drained). Bring to a boil and let simmer for 5 minutes. Spread 1/4 cup of the sauce in the baking dish.
• At step #3 Add 1 cup of ricotta and 1 cup of cooked spinach to your filling.