1 package (12 ounce) jumbo pasta shells
4 cups ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 Tbs chicken food base (or granulated bouillon)
1/4 cup chopped fresh parsley
1 Tbs dried basil
2 cloves garlic
1 cup chopped spinach, drained if frozen
1 1/2 cups spaghetti sauce (in a jar, or your own)
additional mozzarella and parmesan for the topping
Cook pasta according to package directions. Drain and cool. I keep mine in cold water until ready to assemble. Mix next ten ingredients in a bowl well. Pour spaghetti sauce into large 9x 11 baking dish. Spoon a heaping large spoonful of the cheese mixture into each shell until it is overflowing. Put grated cheese over the top of the single layer of shells. Bake at 350 for 30 minutes. Broil the top if it is not browned and serve. Serves 6-8.
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