Hey, the easiest way to stuff those shells is to do it with your hands. It's so much easier than using a spoon is too awkward. I make sure to to fill each shell all the way until i'm finished with the whole batch (so i don't run out early, which has happened). Then I go back in when they are all in the dish and fill the tops (again, with my washed hands). I also recommend using more sauce to the recipe, as no one likes a dry shell. I've been using the Ronzoni recipe (minus the nutmeg) for 20 years and it always is a big hit at parties. Good Luck!