You can add cooked Italian sausage or sautéed mushrooms to the filling for extra flavor.

For a vegan version, use tofu-based ricotta and vegan mozzarella.

Try different herbs like fresh oregano or thyme for flavor variation.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat covered in the oven at 350°F (175°C) for 20 minutes or in the microwave covered to avoid drying out.

Prepare ahead by assembling and refrigerating before baking; add extra baking time if baking cold.

Freeze unbaked shells covered tightly; bake from frozen adding about 15 extra minutes.

To prevent shells from sticking, rinse cooked shells with cold water and drizzle with olive oil before stuffing.

If using frozen spinach, thaw and squeeze out excess water before mixing.

Substitute ricotta with blended cottage cheese or cream cheese mixed with sour cream if needed.