Ingredients
Units
Scale
- 13 – 15 jumbo pasta shells
- 5 cups fresh spinach (1 bag)
- 2 cups ricotta cheese or vegan ricotta
- 1/4 cup grated parmesan cheese or vegan cheese, more for sprinkling
- 1/4 cup chopped fresh parsley, more for serving
- 2 garlic cloves, minced
- 2 teaspoons lemon zest
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt, more for the pasta water
- freshly ground black pepper
- 3 cups red sauce, plus more for serving
Instructions
- Preheat the oven to 375°F.
- 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, set aside.
- In a pan over medium heat add the garlic and cook for a few minutes until golden. Now add the chopped spinach and saute until slightly wilted but still green. Season with salt and pepper. Transfer to a strainer or press with paper towels to remove any excess moisture.
- In a medium bowl, combine the spinach with the ricotta or vegan ricotta, parmesan or vegan parmesan, lemon zest, red pepper flakes, salt, and several grinds of pepper.
- Spread about 1/2 cups marinara in the bottom of a 9×13 baking dish. Stuff each shell with the filling and place in the dish. Cover with additional (1/2) sauce. Cover with foil and bake for 20 minutes. Unocver and bake for 5-10 mins. Serve with the remaining marinara on the side and additional parmesan.
- Prep Time: 15 mins
- Cook Time: 30 mins