Cheesy stuffed pasta shells filled with ricotta, spinach, and herbs, baked in marinara for a comforting meal.

18–20 jumbo pasta shells

Olive oil, for drizzling

5 ounces fresh spinach

2 cups ricotta cheese (16 ounces)

1/4 cup grated pecorino cheese, plus extra for topping

2 garlic cloves, grated

1 teaspoon dried oregano

1 teaspoon lemon zest

1/4 teaspoon red pepper flakes

3/4 teaspoon sea salt, plus extra for pasta water

Freshly ground black pepper

2 cups marinara sauce, plus extra for serving

Chopped fresh parsley, for garnish

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1. Preheat your oven to 425°F.

2. Add about 1 inch of water to a pot and bring it to a gentle simmer. Steam spinach for 1 minute, then drain, squeeze, and chop.

3. Boil salted water and cook pasta shells for about 10 minutes until just tender. Drain and drizzle with olive oil.

4. Mix spinach, ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and pepper.

5. Spread marinara sauce in a baking dish.

6. Fill shells with the mixture and arrange in the dish.

7. Cover with foil and bake for 20 minutes.

8. Serve warm with extra marinara, parsley, and cheese.

Do not overcook the shells before baking.

Squeeze excess moisture from spinach to avoid watery filling.

Add extra marinara when reheating leftovers.