Stuffed Shells with Ham and Cheese

Sauté finely chopped onion with ham until golden brown. Mince the garlic. Add the ricotta cheese, season with salt and pepper, toss in the spinach, and remove from heat after half a minute.

Boil the jumbo shells in salted water for one minute less than package directions.

Spread tomato sauce (garlic/Italian herbs works best) on the bottom of a baking dish. Stuff the shells with the filling and place them over the bed of sauce.