1-First, preheat the oven to 425°F to ensure it’s ready when you are.

2-Steam the 5 ounces of fresh spinach over simmering water for 1 minute until wilted, then squeeze out excess water and chop it thoroughly.

3-Cook the 18 to 20 jumbo pasta shells in boiling salted water for 10 minutes until just shy of al dente, then drain and drizzle with olive oil to prevent sticking. If you’re looking for similar pasta ideas, try our baked ziti recipe for another comforting option.

4-In a bowl, combine the steamed spinach with the 2 cups (16 ounces) of ricotta cheese, ¼ cup of grated pecorino cheese, 2 cloves of grated garlic, 1 teaspoon of dried oregano, 1 teaspoon of lemon zest, ¼ teaspoon of red pepper flakes, ¾ teaspoon of salt, and freshly ground black pepper to create the filling.

5-Spread 2 cups of marinara sauce evenly in the bottom of a 9×13 baking dish to form a solid base.

6-Stuff each of the cooked shells with the ricotta and spinach filling using a small spoon, then place the stuffed shells in the baking dish.

7-Cover the dish with foil and bake for 20 minutes, then serve with additional marinara sauce, sprinkle with more pecorino cheese, and garnish with chopped fresh parsley.