1tbsp FGF Dried Nettle (optional)or 2 cups of cooked and cut finely fresh nettle leaves
Preheat oven to 400 degrees.
Cook the shells according to package directions. Drain and cool on a sheet pan. Set aside.
Mix together the ricotta, half the mozzarella, half the parmesan, basil, pasley, nettle, FGF Italian Seasoning and salt & pepper.
Fill the shells.
Grease a 9x13 in. baking dish. Cover the bottom of the dish with a thin layer of the red sauce. Arrange the shells (opening up), cover with the remaining sauce and sprinkle with the remaining mozzarella and parmesan.
Cover with foil. Bake for 30 minutes or until hot and bubbly.
I often make double and triple batches and freeze a dish for later use.