1. Cook garlic in a few swizzles of olive oil for 3-5 minutes until heated and just turned golden. Avoid browning & scrape often. Add a little of the water, scraping up any stuck on garlic bits then add the tomatoes and spices to the pot. rinse the cans out with the remaining water and add to the pot. Bring to a boil, then lower to a simmer. Scrape the bottom of the pot frequently. Simmer for an hour.

2. combine block 2 ingredients, except the spinach, in blender cup. work in batches if needed. blend; a few teeny tiny lumps are ok. stir in the chopped spinach

3. boil water, add pasta, boil 9 minutes - don't over cook; they'll get softer when they're baked later. drain and put into a rectangular big box. swizzle with olive oil and gently move around so they all get a little oil on them. refrigerate.

4. one metal pan: 1/2 cup marinara, 8 stuffed shells (use a pastry bag to squeeze the ricotta in there), 1 cup marinara on top.