I have a somewhat picky eater teen at my house. But one thing he does love is baked pasta shells. I found these lumaconi shells and had to try them. I planned on using an 8x8 pan, but it made so many, even my flat 9.5 x 13.5 wouldn't hold them all.
I fill them up with a simple blend of ricotta, grated mozzarella, and fresh chopped parsley. A friend of mine taught me the easy method of jamming this filling into a zip-lock type freezer bag and snipping off the corner so you have a sort of homemade pastry bag. Then simply smoosh the bag and the filling zips right into the shell.
I just use jar sauce on this to save time, and bake it till it gets bubbly and a little crispity on the edge. Sorry there are no pictures after it cooked. Everyone was just way too hungry and it didn't look so appealing half eaten ;-)