A festive and comforting holiday dinner dish made with ricotta-stuffed pasta shells baked in marinara sauce.

Scale

18–20 jumbo pasta shells

5 oz fresh spinach

2 cups ricotta cheese

1/4 cup pecorino cheese

2 grated garlic cloves

1 tsp dried oregano

1 tsp lemon zest

1/4 tsp red pepper flakes

3/4 tsp sea salt

Black pepper to taste

2 cups marinara sauce

Chopped parsley for garnish

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1. Boil pasta shells until al dente, drain and set aside.

2. Sauté spinach in olive oil until wilted.

3. Combine spinach, ricotta, pecorino, garlic, lemon zest, oregano, salt, and pepper.

4. Fill each shell with the ricotta mixture.

5. Spread marinara in a baking dish and arrange stuffed shells.

6. Top with sauce and sprinkle cheese.

7. Bake at 375°F for 30 minutes.

8. Garnish with parsley and serve hot.

You can make this dish ahead and refrigerate for up to two days.

Perfect for holiday dinners or festive gatherings.