Description

Make your family a five star vegetarian pasta dinner with this recipe. It's delicious, comforting and just might be the best stuffed shell recipe ever.

Ingredients

• 18 - 20 jumbo pasta shells
• extra-virgin olive oil, for drizzling
• 5 oz. fresh spinach
• 16 oz. Ricotta cheese
• 1/4 c. grated Pecorino cheese, plus more for sprinkling*
• 2 garlic cloves, grated
• 1 t. dried oregano
• 1 t. lemon zest
• 1/4 t. crushed red pepper flakes
• 3/4 t. salt, more for the pasta water
• freshly ground black pepper
• 2 c. marinara sauce, plus more for serving
• chopped parsley, for serving

Steps

1. Preheat the oven to 425 degrees F.
2. Place the spinach in a steamer basket; place over a pot with 1 inch of water; bring the water to a simmer; cover; let steam for 1 minute, until the spinach has wilted. Transfer to a strainer; squeeze out the excess water. Chop the spinach; set aside.
3. In a large pot of well salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain. Drizzle on a little olive oil to prevent them from sticking together.