1-First Step: Prep the Ingredients Start by preheating your oven to 425°F. Steam the 5 ounces of fresh spinach for just 1 minute until it’s wilted, then squeeze it dry and chop it up. This keeps the filling from getting watery, which is key for a great stuffed shells dish.

2-Second Step: Cook the Pasta Boil a pot of salted water and cook the 18 to 20 jumbo pasta shells for 10 minutes until they’re just shy of al dente. Drain them and drizzle with olive oil to stop them from sticking. You’ll appreciate how this step ensures the shells hold their shape during baking!

3-Third Step: Mix the Filling In a large bowl, combine the chopped spinach, 2 cups 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 salt, and freshly ground black pepper to taste. Give it a good stir until everything blends smoothly, and adjust seasoning if needed for your stuffed shells with savory sauce.

4-Fourth Step: Assemble the Dish Spread 2 cups of marinara sauce evenly in a 9×13 baking dish. Stuff each cooked shell with the ricotta-spinach mixture and place them snugly in the dish. For vegan adaptations, swap in plant-based ricotta here, and for gluten-free, make sure your pasta is certified!

5-Fifth Step: Bake It Up Cover the dish with foil and bake at 425°F for 20 minutes until everything is bubbly and hot. The total cook time is about 30 minutes, including prep, so keep an eye on it. If you’re making a low-calorie version, reduce cheese quantities slightly for a lighter result.

6-Sixth Step: Serve and Enjoy Let it rest for a few minutes, then serve with extra marinara sauce, a sprinkle of pecorino, and chopped fresh parsley. This step takes just a moment, and you’ll love pairing it with a simple banana bread for a complete meal. Remember, prep time is 30 minutes, so it’s perfect for busy evenings!