stuffed pasta shells

This is a delicious dinner. There is just no way around it. I could probably eat the whole pan myself if given the opportunity. This is a wonderful recipe if you aren't worried about your cholesterol and just want to have a wonderful meal that is relatively easy to make and one that everyone seems to enjoy. 
Ingredients
  • 18 to 20 jumbo pasta shells
  • Extra Virgin Olive Oil
  • 5 ounces of spinach
  • 2 cups (16 oz.) ricotta cheese
  • 1/4 grated pecorino cheese, more for sprinkling on top later.
  • 2 tsp crushed garlic or 2 garlic grated fresh cloves
  • 1 tsp oregano
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 3/4 tsp sea salt
  • Fresh ground black pepper
  • 2 Cups Marinara Sauce
  • Chopped Parsley, if you swing that way.
  
Preheat the oven to 425 degrees.
Directions
  1. Steam the Spinach in a steamer basket for about 1 minute, just until it is wilted. Transfer to a strainer, squeeze out the extra water, then chop it up.
  2. In a large pot, bring salted water to boil, the cook the pasta shells for 10 minutes until al dente. Drain the water and drizzle with just a touch of olive oil to keep them from sticking together. 
  3. In a medium bowl, combine the spinach with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, and a few sprinkles of the black pepper.
  4. If you are feeling like an overachiever, make the marina sauce from scratch.
  5. Spread the marina in the bottom of a 9 x 13 inch baking dish. 
  6. Stuff each shell with the filling and place it in the dish.
  7. Sprinkle a bit more cheese on it for good luck.
  8. Cover with foil and bake for 20 minutes.
  9. Uncover the shells once done, sprinkle the parsley on if you like, and serve with a bit of extra sauce on the side.
  10. Enjoy!