Stuffed Shells

Stuffed Shells

from loveandlemons.com
50 min

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

Directions

  1. 1

    Preheat the oven to 425°F.

  2. 2

    Place the 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 pasta shells for 10 minutes, until al dente. Drain and drizzle with a little olive oil to keep them from sticking together.

  4. 4

    In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.

  5. 5

    Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.