1  12 ounce (340 g) box jumbo shells
2  pounds (1 kg) ricotta cheese or low-fat ricotta cheese
1  cup mozzarella cheese, shredded #2 blade
½  cup Romano cheese, grated #1 blade
½  teaspoon fresh grated black pepper
3  eggs, whisked well before adding
1  10 ounce (300 g) package frozen chopped spinach, thawed and drained
3  cup Marinara Sauce
2  tablespoons Parmesan cheese, grated #1 blade
2  teaspoons fresh parsley, chopped


Place 4 quarts of water in the 6 ½-QT Stockpot and bring to a boil over medium-high heat. Place shells in 6-QT Pasta/Steamer insert, when water boils, place Pasta/Steamer insert with shells inside 6 ½-QT Stockpot, cook 8-10 minutes. Shells should be cooked but firm. Remove Pasta insert and rinse shells under cold water to stop cooking process. Set aside to drain.

In the 3-quart stainless Mixing Bowl combine ricotta and mozzarella cheese, pepper, eggs and spinach, mix well. Fill each shell with approximately 1 tablespoon filling. Cover the bottom of the 13-inch Chef Pan with 1 cup Marinara sauce and place stuffed shell seam-side up in the 13-inch Chef Pan. Cover the shells with the balance of the Marinara sauce. Cook over medium-low heat 20-25 minutes.