Stuffed Shells with Spinach and Zucchini

INGREDIENTS

16 oz container pasta shells

5 oz container spinach (~5 cups)

2 zucchinis, julienned (I used a mandolin but you can use a grater)

2 large cloves of garlic, finely chopped

olive oil

red chili flakes

salt

pepper

15 oz container ricotta cheese

1/4 cup shredded mozzarella

1/4 cup grated parmesan

1/2 - 1 teaspoon lemon zest

lemon juice

1/2 cup herbs (I used a combination of basil and parsley), chopped

jar of marinara sauce (I like Rao’s)

METHOD

Preheat oven to 375 degrees F.

Bring a large pot of water to a boil and season with kosher salt. Cook shells until they are al-dente and drain.

In a large pan, heat up some olive oil and sauté zucchini until it just begins to soften. Add in spinach, red chili flakes, and garlic. Season with salt and pepper. Sauté until spinach begins to wilt. Remove from the heat.

In a large bowl, combine ricotta, mozzarella, parmesan, lemon zest, a squeeze of lemon, herbs, salt, and pepper. Add in the zucchini-spinach mixture and mix well.

In the same large skillet that you sautéed the veggies, pour in a large jar of marinara sauce.

Then, stuff each shell with the cheese mixture and place on top of the sauce. Once all the shells are stuffed, sprinkle some parmesan cheese (optional). Bake in the oven for 25-30 minutes, or until sauce is bubbly.

Garnish with basil and enjoy!