I realized in looking at a recipe that I've been making stuffed shells
wrong! I always left the open part at the top. I looked at Ree Drummond's
recipe just to get the bake time. But I noticed that she said to cook the
shells until halfway done, then stuff and put the open side down! Perfect!

Other than that, just winged it. Used a huge jar of Prego sauce that I got
for cheap. I don't normally buy that stuff but the price was excellent and
one jar was enough for two pans. The filling was a large container of
ricotta mixed with chopped spinach that I had cooked down in a little olive
oil, dried parsley, oregano, black pepper and whatever Italian cheese I had.
A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill
the shells. I didn't. I overstuffed them. Did not quite use all of the
pasta. A few pieces were broken too much. I know I could have tossed them in
here and there or saved them for soup, but I didn't.

Put a good amount of sauce down, then the filled shells, then covered in
more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees
for about 30 min, Yum! And enough for leftovers.

Also made a salad with all kinds of veggies, black olives, pecans and Feta.