Spinach and Ricotta-Stuffed Shells

I made a new recipe recently for company, one I found in Real Simple magazine, the May 2010 issue. I always find their recipes really good.

While at the grocery store, the clerk actually made two suggestions to me:
1) put olive oil in the pot of boiling water so the shells don't stick to each other
2) put the ricotta mix in a ziploc, clip the corner, and squirt it out of the tip instead of spooning.
Great ideas that worked well!

Here's an example of how #2 worked:

SPINACH AND RICOTTA-STUFFED SHELLS

(from Real Simple magazine, May 2010)

20 jumbo pasta shells (about 1/2 12 oz. box)-I usually make a few extra in case they break

1 24-oz. jar marinara sauce

2 15-oz. containers ricotta (I used a 32.oz one)

2 c. baby spinach, chopped

1/2 c. grated Parmesan

salt and black pepper

served with salad (optional)

*Set oven rack to the highest position and heat over to 400 degrees. Cook the pasta according to directions; drain and run under cool water until cool.

*Spread the marinara sauce in the bottom of a large broilerproof  baking dish.

*In a bow, combine ricotta, spinach, Parmesan, 1/2 teas. salt, and 1/4 teas. pepper. Spoon the mixture into the shells and place them on top of the sauce. Sprinkle with the mozzarella and bake until the shells are heated through, 10 to 12 minutes.

*Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 5 minutes.

What is one of your favorite things to make for company, and specifically, vegetarian company?