1-Let’s dive into making this stuffed shells recipe, which is fun and straightforward. Start by preheating your oven to 425°F to get things ready. This high heat helps create a bubbly, golden finish that everyone loves.

2-First, steam the 5 ounces of fresh spinach over simmering water until it wilts, about 1 minute. Drain it well and chop it after squeezing out any excess water to keep the filling from getting soggy. Next, cook the 18 to 20 jumbo pasta shells in salted boiling water for 10 minutes until just shy of al dente, then drain and drizzle with olive oil to stop them from sticking.

3-In a bowl, mix the chopped spinach with 16 ounces of ricotta cheese, ¼ cup grated pecorino cheese, 2 cloves of grated garlic, 1 teaspoon dried oregano, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¾ teaspoon salt, and freshly ground black pepper to taste. This creates a flavorful filling that’s easy to stuff into the shells.

4-Spread 2 cups of marinara sauce in the bottom of a 9×13-inch baking dish for a tasty base. Stuff each shell with the filling and arrange them over the sauce. Cover the dish with foil and bake for 20 minutes. Once done, serve with extra marinara sauce, sprinkled with more pecorino cheese and chopped fresh parsley.