Pasta shells are an Italian-American classic, but they're deceptively easy to get wrong. Many versions of this dish end up tough or overcooked, leaving you wondering why you didn't stick with simple baked ziti. The recipe below will solve all those problems.
There are two secrets to success with this recipe. The first is making sure the cheese stuffing is moist, a feat achieved by using spinach for added moisture (and a few extra nutrients, to boot). The second is cooking the dish quickly in a very hot oven to avoid drying out the pasta. With these tips as your guide, success is guaranteed.