Categories: Pasta
Ingredients
- 16 oz. fresh ricotta
- 9 oz. frozen spinach, thawed, squeezed dry and chopped
- 1/2 cup grated Pecorino Romano
- 1 egg, beaten
- 32 oz. jar marinara sauce
- 24 jumbo pasta shells, cooked and drained
- 1/3 cup finely chopped fresh parsley
- 1 garlic clove, finely chopped
- 1 1/2 tsp lemon zest
Directions
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In a bowl, mix first 4 ingredients. Season with 1/2 tsp each salt and pepper. Reserve 1/2 cup marinara; spread remaining marinara in 9×13-inch baking dish. Spoon ricotta mixture into pasta shells; arrange in dish. Drizzle with reserved 1/2 cup marinara. Bake at 375 until bubbly, about 30 minutes. In a small bowl, mix parsley, garlic, and lemon zest for gremolata; sprinkle over shells.