stuffed-shells

🥘 Ingredients

• fresh spinach 5 oz
• jumbo pasta shells 18 to 20
• extra
• fresh spinach
• ricotta cheese 2 cup
• grated pecorino cheese ¼ cup
• garlic cloves 2
• dried oregano 1 tsp
• lemon zest 1 tsp
• red pepper flakes ¼ tsp
• sea salt ¾ tsp
• black pepper
• marinara sauce 2 cup
• jumbo pasta shell
• marinara sauce
• parsley

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.
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.
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 .
5. 5

   Spread the marinara sauce in the bottom of a 9x13 baking dish .
6. 6

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