Ingredients – 18 to 20 jumbo pasta shells – Extra-virgin olive oil, for drizzling – 5 ounces spinach – 2 cups (16 ounces) ricotta cheese – 1/4 cup grated pecorino cheese, more for sprinkling – 2 garlic cloves, grated – 1 teaspoon oregano – 1 teaspoon lemon zest – 1/4 teaspoon red pepper flakes – 3/4 teaspoon sea salt, more for the pasta water – freshly ground black pepper

– 2 cups Marinara Sauce*, plus more for serving – chopped parsley, for serving Instructions – Preheat the oven to 425°F. – Place the spinach in a steamer basket and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and let steam for 1 minute, until the spinach is wilted. Transfer to a strainer and squeeze out the excess water and chop the spinach. – 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. – In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and several grinds of pepper. – Spread the marinara in the bottom of a 9x13 baking dish. Stuff each shell with the filling and place in the dish. Cover with foil and bake for 20 minutes. Serve with more marinara on the side.

Notes *Our favorite store-bought marinara sauce is Rao's Marinara. This recipe freezes well! After you've assembled the shells in the baking dish, cover with foil and freeze. To thaw, transfer the dish to the fridge about 10 hours before you plan to serve (i.e. the morning that you plan to serve them for dinner). Remove from the fridge and let sit at room temp while the oven preheats. Bake, covered, for 30 minutes, or until thawed and warmed through.

Ingredients – 2 tablespoons extra-virgin olive oil, more for drizzling – 1 teaspoon cumin seeds – 1 bunch lacinato kale, stems removed and torn into bite sized pieces – 2 cups tomato sauce, or Marinara Sauce – 1 1/2 cups cooked chickpeas, drained and rinsed – 1 tablespoon fresh lemon juice, plus wedges for serving – 1 12-ounce block of feta, cut into 1/2-inch planks – freshly ground black pepper

– pinch of red pepper flakes – warm pita or baguette, for serving Instructions – Preheat the oven to 350°F. – Heat a 10 or 12-inch oven-safe skillet over medium heat and add the oil. Add the cumin seeds and let them sizzle gently for a minute or two. Add the kale in batches, letting each handful shrink and wilt before adding the next. – When the last of the kale has wilted, add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. 

Stir and let it come to a simmer. – Nestle the feta slices into the sauce and sprinkle with freshly ground black pepper. Slide the skillet into the oven and bake until the feta has softened, about 15 minutes. Drizzle with olive oil and a pinch of red pepper flakes and serve with warm pita and lemon wedges.

Ingredients – 4 cups (32 ounces) marinara sauce – 2 cups (16 ounces) ricotta cheese – 2 garlic cloves, minced – 1 tablespoon lemon zest – 1 teaspoon oregano – ¼ teaspoon red pepper flakes – ¾ teaspoon sea salt, more for the pasta water – Freshly ground black pepper – 1 pound ziti pasta – Extra-virgin olive oil, for drizzling – 1 pound fresh spinach

– In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain. – Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.

– Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined. – Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes. – Garnish with fresh basil or parsley and serve hot.

Creamy Tomato Sauce – Marinara recipe, from above – ¼ cup raw cashews* (see note) – ½ tablespoon tomato paste – ¼ cup water – ¼ cup pasta water – ¼ to ½ teaspoon sea salt For the pasta – 10 ounces rigatoni – Extra-virgin olive oil, for drizzling – 2 medium zucchini, sliced into thin half moons – 2 tablespoons fresh thyme leaves

– 2 14-ounce cans Mutti Cherry Tomatoes, drained – 6 cups spinach or mix of spinach & arugula – ¼ cup chopped parsley or sliced basil – Sea salt and freshly ground black pepper Instructions – Make the marinara sauce: Heat the olive oil in a small pot over low heat. Add the shallot, garlic, salt, and a few grinds of black pepper and cook for 3 minutes, stirring often.