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Stuffed shells with ricotta, smothered in Italian diced tomatoes and Ragu spaghetti sauce, some meatballs, lotsa oregano and basil, in the oven for 30 minutes at 375oF, then piled high with mozzarella cheese, back in for 15 minutes until the cheese is golden brown and the sauce is bubbly, let that bad boy sit for 15 minutes as it's freaking hot while I prepared a simple cucumber salad, fresh parm on top of the servings, crushed red pepper for youngest son and me, damn, that was tasty and easy...
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