I've been subscribing to Whole Living magazine for a number of years. Every now and then I'll try one of their recipes, like this one for Ricotta and Spinach Stuffed Shells.
There are a lot of steps, but it's not a difficult recipe by any means. I did take a shortcut and used a 28 oz. can of tomato puree instead of processing a can of whole tomatoes -- why drag out the food processor and then have to clean it when I already had tomato puree in the cupboard, right?
In a nutshell, here's what you do: saute chopped onion and garlic in olive oil, add the tomato puree and let it simmer. Meanwhile, prepare some bulgur (pour boiling water over it and let it soak 30 minutes), boil the pasta shells, and steam a large bag of fresh spinach (you could use frozen, but the fresh spinach gives it a nicer flavor). Mix up the ricotta with an egg, the cooked bulgur, steamed spinach, some salt and pepper (I added dried basil). Put a cup of the sauce in the bottom of the baking dish, stuff the shells (I used 23 instead of the 25 called for) with the ricotta mixture and set them in the dish. Add the remaining sauce, cover the dish with foil and bake at 350. After 30 minutes I removed the dish from the oven, added a sprinkling of Parmesan cheese, and baked another 10 minutes. Delicious! Here's a link to the recipe. Enjoy!