Spinach & Ricotta Stuffed Shells

Ingredients

• 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)
• Black pepper, freshly ground
• 2 cups Marinara Sauce* (plus more to serve)
• Chopped fresh parsley (to serve)

Method

1. First, set the oven to 425°F.
2. Then, set 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. Next, 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. After that, 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. Finally, 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. Enjoy with more marinara on the side.

About this recipe

Lowflame publishes general food information, not medical advice. If you are managing a medical condition, are pregnant, or have a food allergy, check the ingredient list against your own needs and speak to a qualified professional before making changes to your diet.