Wash and finely chop the spinach leaves orparsley. Wash the lemon thoroughly (store lemons are often coated with a thin layer of paraffin to prevent them from spoiling, so to remove it, the lemon should be washed with soap and water using a kitchen sponges). Using the trowel, remove the zest from all over the lemon, and the lemon in the fridge clean - he did not need for this recipe.
Now is the time to prepare the stuffing. Crush cheese or cheese "Health" (Grate or just crush with a fork). In a bowl, mix together the cheese, a mixture of grated cheese, 2/3 of lemon peel, lightly beaten egg and chopped spinach leaves (parsley). Add salt to taste and mix well.
Bring a pot of water to a boil, season with salt ontaste, put in a water mussels and cook according to the package instructions. To cook the pasta "al dente", that is, until half, you need to boil them for about 10-12 minutes. I added 1 tbsp. a spoonful of vegetable oil in boiling water to prevent barnacles from sticking to each other. During boiling the shells they need to carefully stir a few times. Do not overcook the pasta, otherwise they will be too soft after baking with filling and sauce. Fold the pasta in a colander and rinse with cold water to stop the cooking process.
While the pasta is cooked, let the sauce cook. To do this, heat the pan with 2-3 tablespoons of olive oil and set fire to a minimum. Add the chopped garlic in a frying pan and a red chili pepper and cook for all, stirring, for about 1 minute. Then add the chopped tomatoes in a pan, sugar and salt to taste, bring to a boil and cook for a minute or two. Then turn off the heat under the pan - the sauce is ready.
Fill the prepared stuffing boiled and cooled shells so that they were half-closed - doors between each "shell" should be a distance of about 1 cm.
Preheat oven to 180 gr.S. Take a ceramic mold for baking and sprinkle with the remaining lemon zest bottom of the form. Pour 1/3 of the sauce on the bottom of the form. Arrange stuffed shells filled to form neat rows. Choose the shape of such a size that all the shells fit tightly and have taken all the space on the form. If you place them too far apart, they dry out during cooking.
Pour remaining sauce over shells. Bake about 30 minutes at a temperature of 180 oC or until the sauce zapechetsya around the edges.
Serve the stuffed shells (each serving - 3 "shells") with garlic bread, lettuce and a glass of wine.