1-Getting started with stuffed shells is straightforward and fun, beginning with preheating your oven to 425°F (220°C).

2-First, steam the fresh spinach over simmering water for about one minute until it’s wilted, then squeeze out the excess water and chop it finely to keep the filling from getting watery.

3-Next, cook the pasta shells in salted boiling water for around 10 minutes until they’re just shy of al dente, then drain and drizzle with olive oil to stop them from sticking.

4-In a bowl, mix the steamed spinach with 2 cups of ricotta cheese, ¼ cup grated pecorino cheese, 2 grated garlic cloves, 1 teaspoon dried oregano, 1 teaspoon lemon zest, ¼ teaspoon red pepper flakes, ¾ teaspoon salt, and freshly ground black pepper to create a creamy filling.

5-Spread 2 cups of marinara sauce evenly in the bottom of a 9×13 inch baking dish for a flavorful base.

6-Stuff each shell with the cheese and spinach mixture, place them in the dish, cover with foil, and bake for 20 minutes.

7-Once done, serve hot with extra marinara sauce and a sprinkle of pecorino or Parmesan cheese on top, garnished with freshly chopped parsley.

8-Preheat the oven and steam the spinach as described.

9-Cook and prepare the pasta shells carefully.

10-Mix the filling ingredients thoroughly.

11-Assemble the dish in the baking pan.

12-Bake and serve with fresh garnishes.