Instructions:

• Preheat your oven to 375°F (190°C).
• In a large pot, bring salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions, usually about 9-11 minutes, until al dente. Drain the shells and lay them flat on a baking sheet to prevent sticking.
• While the pasta is cooking, heat a drizzle of extra-virgin olive oil in a skillet over medium heat. Add the fresh spinach and sauté until wilted, about 2-3 minutes. Remove from heat and let it cool.
• In a mixing bowl, combine the ricotta cheese, grated pecorino cheese, grated garlic, dried oregano, lemon zest, red pepper flakes, sea salt, and freshly ground black pepper. Stir in the cooled spinach until everything is well mixed.
• Take each cooked shell and fill it generously with the spinach and cheese mixture. Place the filled shells in a large baking dish, opening side up.
• Pour the marinara sauce evenly over the stuffed shells. Reserve some sauce for serving if desired, and sprinkle additional grated pecorino cheese on top.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
• Once baked, remove the stuffed shells from the oven and let them cool for a few minutes. Garnish with chopped fresh parsley and serve with additional marinara sauce on the side.