2 pasta shells, cooked, cooled and drained
3 cups tomato sauce
6 leaves spinach
1/4 cup olive oil
3/4 cup chopped cooked ham
1/2 cup spaghetti sauce
12 tomatoes, seeded and filleted
6 cloves garlic, peeled and crushed
1/3 cup olive oil
2 cups grated Parmesan cheese
salt to taste
garlic powder to taste
salt and pepper to taste
1/3 cup basil leaves
1/2 cup cilantro sprigs, chopped
Place pasta shells or vegetable broth in a medium-size pot over high heat. Allow to simmer approximately 15 minutes, or until al dente; tip off to cool.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large bowl, blend tomato sauce (any flavor), spinach, oil, balsamic, salt, garlic, pepper and basil. Transfer pasta to a large plate and stir in pasta, tomato sauce mixture, and green bell pepper with garlic.
Plate pasta; sprinkle with Parmesan. Cut into 1 inch slices to ease slicing.
Squeeze all excess grease onto the thin end of each slice, then sprinkle with the remaining 4 cloves of chopped garlic. Cut slices with bamboo skewters or sesame twine to serve.