You don’t have to shell them. Kind of. That is, you don’t have to shell them first. What you can do (while the spaghetti sauce thickens) is broil them in the oven, on a tray, and flip them when you see the black spots of doneness. Broil for a few more minutes. When you take them out, the skin will be limp and blistered. At that point, just squeeze them like toothpaste and the beans should shoot out all over the room. Let your kids do it. Then use them however you want:

In pasta sauce.
Cooled, in salad.
Pureed like hummus.
Sautéed, even.

I especially like them sautéed with fresh basil and olive oil, then mixed with raw grated beets (the deep red kind) and left to mingle. A little lemon juice at the end adds a final touch.