Here we have a classic (boring) salad and baked pasta shells. The shells were stuffed with ricotta cheese, parsley flakes, Italian seasoning and a mixture of shredded parmesan, romano and asiago cheeses.
I sauteed Italian sausage with onion and garlic and added a jar of Bertoli's alfredo sauce. I put some sauce down in the serving dish, stuffed the shells with cheese mixture and laid them face down. I then covered them with remaining sauce and added some mozzarella cheese on top. I baked this at 350 for 30 minutes.
It came out ok except the sauce was a little strong. In the future, I would use a different sauce or try making my own.