stuffed-shells

🥘 Ingredients

• fresh spinach
  5 oz
• jumbo pasta shells
  18 to 20
• extra
• fresh spinach
• ricotta cheese (16 ounces)
  2 cup
• grated pecorino cheese (plus more for sprinkling)
  1/4 cup
• garlic cloves (grated)
  2
• dried oregano
  1 tsp
• lemon zest
  1 tsp
• red pepper flakes
  1/4 tsp
• sea salt (plus more for the pasta water)
  3/4 tsp
• black pepper
• marinara sauce
  2 cup
• jumbo pasta shell
• marinara sauce
• parsley

🍳 Cookware

• steamer basket
• pot
• pot
• baking dish

1. 1

   Preheat the oven to 425°F.
2. 2

   Place the fresh spinach in a steamer basket and set over a pot with 1 inch of water. Bring the water to a simmer, cover, and let steam for ⏱️ 1 minute , until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach.

   fresh spinach: 5 oz
3. 3

   In a large pot of salted boiling water, cook the jumbo pasta shells for ⏱️ 10 minutes , until al dente. Drain and drizzle with a little extra -virgin olive oil (for drizzling) to keep them from sticking together.

   jumbo pasta shells: 18 to 20, extra
4. 4

   In a medium bowl, combine the chopped fresh spinach , ricotta cheese , grated pecorino cheese , garlic cloves , dried oregano , lemon zest , red pepper flakes , sea salt , and freshly ground black pepper .

   fresh spinach, ricotta cheese: 2 cup (16 ounces), grated pecorino cheese: 1/4 cup (plus more for sprinkling), garlic cloves: 2 (grated), dried oregano: 1 tsp, lemon zest: 1 tsp, red pepper flakes: 1/4 tsp, sea salt: 3/4 tsp (plus more for the pasta water), black pepper
5. 5

   Spread the marinara sauce in the bottom of a 9x13 baking dish .

   marinara sauce: 2 cup
6. 6

   Stuff each jumbo pasta shell with the filling and place in the dish.

   jumbo pasta shell
7. 7

   Cover with foil and bake for ⏱️ 20 minutes .
8. 8

   Serve with more marinara sauce on the side and sprinkle with chopped fresh parsley for serving.

   marinara sauce, parsley