1-Getting stuffed shells just right: Begin by preheating your oven to 425°F (220°C) to ensure even baking. This recipe walks you through steaming the spinach, cooking the shells, and assembling everything for a delicious outcome.

2-First: steam the fresh spinach for 1 minute until it’s wilted, then drain and chop it to remove excess moisture and avoid a watery filling.

3-Next: cook the 18 to 20 jumbo pasta shells in salted boiling water for 10 minutes until nearly al dente, drain them, and drizzle with olive oil to keep them from sticking.

4-In a bowl, mix the steamed spinach with 16 ounces of ricotta cheese, ¼ cup of grated pecorino cheese, 2 cloves of grated garlic, 1 teaspoon of dried oregano, 1 teaspoon of lemon zest, ¼ teaspoon of red pepper flakes, ¾ teaspoon of salt, and freshly ground black pepper. Spread 2 cups of marinara sauce evenly at the bottom of a 9×13-inch baking dish for a flavorful base.

5-Stuffing and Baking Steps

Stuff each pasta shell with the ricotta mixture and arrange them in the dish.

Cover the dish with foil and bake for 20 minutes until heated through.

Serve with extra marinara sauce and garnish with additional pecorino cheese and chopped fresh parsley for a fresh finish.