Step 1: Boil water and prepare jumbo shells as directed on package (we recommend Barilla).
Step 2: Mix together: 1 16 oz. container ricotta cheese, 1 bag of parmesan, 1 1/2 bags mozzarella, 2 eggs (beaten), fresh washed baby spinach (optional).
Step 3: Stuff shells with cheese mixture and place in Pyrex baking dish.
Step 4: Boil 4 large tomatoes in water for 20 minutes. Drain water, peel and core. Add tomatoes to blender or Cuisinart and puree until soup consistency. Add 1/4 cup vodka, salt, sugar and pepper to taste.
Step 5: Finely chop onion and three cloves garlic. Sautee in olive oil over low heat.
Step 6: Add garlic and onion to tomato sauce; pour over shells.
Step 7: Sprinkle with additional parmesan cheese. Bake at 375 until bubbly.