The lettuce greens are so incredibly fresh that all I added was a little chive, grated zucchini, and evil store-bought croutons (one of my big weaknesses). The shells could have used less cheese and more spinach, but were pretty darn good nonetheless.
Sorry, no recipe this time around as I didn’t measure anything! But essentially, I used equal parts ricotta and mozzarella (maybe 1/2 c. each), about 1/4 c. Parmesan, a heavy handful of spinach sautéed with minced garlic, and s&p to taste. It was topped with a simple bechamél and baked till bubbly.