Ingredient

• 18 to 20 jumbo pasta shells
• Extra-virgin olive oil, for drizzling
• 5 ounces fresh spinach
• 2 cups ricotta cheese, (16 ounces)
• ¼ cup grated pecorino cheese, plus more for sprinkling
• 2 garlic cloves, grated
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt, plus more for the pasta water
• Freshly ground black pepper
• 2 cups Marinara Sauce*, plus more for serving
• Chopped fresh parsley, for serving

Direction

1. 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.
2. 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.
3. In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
4. 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.