Stuffed Shells

1. In a large pot of boiling water, cook about 20 shells until fully cooked (see cooking instructions on the pasta tray). Void, rinsing with cold water, & drain again. Set shells apart on a damp cloth.

2. In a bowl, mix the ricotta, parmesan, garlic flower, parsley, garden mix, spinach, carrots and pepper. Sit aside.

3. In a food processor, mix the dried tomatoes, cane tomatoes, pepper and hot pepper. Even a smooth blend. Sit aside.

4. Pour the tomato sauce into the bottom of an oven dish. Sit aside.

5. Top the crusts with ricotta mixture. Put a small amount of the mixture in each shell with a spoon. Place the stuffed crust on the plate that contains the tomato sauce.

6. Put a little grated cheddar cheese on each crust.

7. Cover the plate with aluminum foil or a lid – bake at 350 F (180 C) for 25 to 30 minutes.