– 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

– 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.