Cheesy spinach-filled pasta shells baked in marinara sauce for a festive Christmas dinner.

Scale

18 to 20 jumbo pasta shells

5 oz fresh spinach

2 cups ricotta cheese

1/4 cup pecorino cheese

2 garlic cloves

1 tsp dried oregano

1 tsp lemon zest

1/4 tsp red pepper flakes

3/4 tsp sea salt

2 cups marinara sauce

Fresh parsley

Olive oil

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1. Preheat oven to 425°F.

2. Steam spinach until wilted, then chop finely.

3. Cook pasta shells until al dente; drizzle with olive oil.

4. Mix ricotta, pecorino, garlic, oregano, lemon zest, and spinach.

5. Spread marinara in a 9×13 dish, stuff shells, place in dish.

6. Cover with foil; bake 20 minutes.

7. Garnish with parsley and serve.

You can prepare the dish one day ahead.

Freezes well for up to 2 months.

Perfect for Christmas or New Year’s dinners.