Stuffed & baked ricotta shells

I picked up this recipe from a blog, and quite good it is. The recipe at this site says 20 shells can be filled, the blogger cooked 25 and filled 23. I cooked 25 and filled 15, using exactly the same pasta (conchiglie rigati by DeCecco).

Suggested modification include adding a bit of chopped shallot, some red pepper flakes, and a splash of balsamic vinegar to the tomato sauce, all good additions.

Easy to make and assemble.

I thought it might be nice to use chopped spinach instead of the shredded zucchini.