Servings:
6
Prep:
20 min
Cook:
30 min
Ingredients
Servings
- 1 Box Jumbo Pasta Shells
- E-V Olive Oil
- 5 oz Spinach
- 15 oz Ricotta Cheese
- ¼ Cup Pecorino Cheese
- 2 Garlic Cloves, Grated
- 1 Tsp Oregano
- 1 Tsp Lemon Zest
- ¼ Tsp Red Pepper Flakes
- ¾ Tsp Sea Salt
- Black Pepper
- 2 Cups Marinara Sauce
- Chopped Parsley
Nutrition (per serving)
508
Calories
22g
Protein
18g
Fat
66g
Carbs
Steps
- Preheat the oven to 425°F.
- Place 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.
- 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.
- In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread the marinara in the bottom of a 9×13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.