1

Heat a large skillet over medium-low heat and drizzle in the olive oil. Once warm, add the shallot and cook for three to four minutes, until translucent. Add the garlic and cook for one minute, stirring frequently. Add the spinach and cook until wilted, about one to two minutes. Remove and add to a large bowl.

2

Preheat the oven to 375℉.

3

Add the ricotta, parmesan, egg, lemon zest, red pepper flakes and salt and pepper to the bowl with the spinach. Mix very well until fully incorporated.

4

Cook the pasta in a pot of boiling salted water until al dente. Drain and set aside.

5

Spread about ¾ cup of the marinara sauce into a 13 x 9 baking dish. Place the shells in the baking dish and spoon or pipe the ricotta mixture into the shells, filling the shell completely.

6

Spoon the remaining marinara sauce over the shells. Roughly tear the mozzarella and dollop on top. Cover with foil and bake for 20 minutes. Remove the foil and bake for five to seven minutes, until bubbly.

7

Top with more parmesan cheese and fresh parsley. Serve and enjoy!