Recipe Index

Ingredients

• 18 to 20 jumbo pasta shells
• Extra-virgin olive oil, for drizzling
• 5 ounces spinach
• 2 cups (16 ounces) ricotta cheese
• 1/4 cup grated pecorino cheese, more for sprinkling
• 2 garlic cloves, grated
• 1 teaspoon oregano
• 1 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon sea salt, more for the pasta water
• freshly ground black pepper
• 2 cups Marinara Sauce*, plus more for serving
• chopped parsley, for serving

Method

1. Heat the oven to 425°F and steam the spinach over 1 inch of simmering water, covered, for 1 minute until wilted, then drain it, squeeze it dry and chop it.
2. Boil the jumbo shells in salted water for 10 minutes until al dente, drain them and drizzle them with a little olive oil so they do not stick together.
3. Stir the chopped spinach together with the ricotta, pecorino, grated garlic, oregano, lemon zest, red pepper flakes, sea salt and several grinds of black pepper.
4. Spread the marinara sauce across the bottom of a 9x13-inch baking dish.
5. Fill each shell generously with the ricotta mixture and nestle the stuffed shells in the sauce in a single layer.
6. Cover the dish with foil and bake for 20 minutes, then bring the shells to the table with extra marinara and a sprinkle of pecorino and chopped parsley.

Total: 0h 50m

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data