Instructions

• Preheat the oven to 425°F.
• Steam the spinach: place 5 ounces fresh spinach in a steamer basket set over a pot with about 1 inch of simmering water. Cover and steam 1 minute, until wilted. Transfer the spinach to a strainer, squeeze out as much excess water as possible, then chop and set aside.
• Cook the shells: bring a large pot of boiling water to a boil and salt the water. Add 18 to 20 jumbo pasta shells and cook for 10 minutes, until al dente. Drain the shells and drizzle with a little extra-virgin olive oil to keep them from sticking. Set aside to cool slightly so they are easy to handle.
• Make the filling: in a medium bowl, combine the chopped spinach with 2 cups (16 ounces) ricotta cheese, 1/4 cup grated pecorino cheese, 2 grated garlic cloves, 1 teaspoon dried oregano, 1 teaspoon lemon zest, 1/4 teaspoon red pepper flakes, 3/4 teaspoon sea salt, and several grinds of freshly ground black pepper. Stir until evenly combined.
• Assemble the dish: spread 2 cups Marinara Sauce evenly over the bottom of a 9x13 baking dish. Using a spoon, stuff each cooked shell with the ricotta-spinach filling and place the stuffed shells seam-side up in a single layer in the dish (they should fit 18–20 shells).
• Cover the dish with foil and bake at 425°F for 20 minutes.
• Remove the foil, sprinkle additional grated pecorino over the shells (to taste), and serve hot with extra marinara sauce and chopped fresh parsley.