1.   Mix the spinach and cheese and use it to fill the pasta shells.

2.   Spoon the sauce into large uncooked pasta shells.

3.   Another idea is to stuff pepper cups with tomatoey pasta shells and cheese and bake until the peppers are slightly soft, the pasta shells slightly crunchy.

4.   A buffet table held trays filled with meatballs, shrimp, pasta shells, cheese twists and petits-fours sandwiches.

5.   Cook pasta shells according to package directions until not quite tender.

6.   Specialties prepared by chef Guy Ferri include eggplant caponata, a shaved artichoke and grilled asparagus salad, and baked pasta shells filled with lobster brandade.

7.   Stuff each pasta shell with a couple tablespoons of the cheese filling.

8.   The jars hold seashells, not pasta shells.

9.   Try filling cooked large pasta shells with it and keeping them in the freezer for a quick weekday dinner.