Description
This classic Italian-American weeknight dinner is so easy, you don’t even need to break out a cutting board.
Ingredients
- 24 uncooked jumbo pasta shells (about 6 ounces)
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (15-ounce) container whole-milk ricotta cheese (such as galbani)
- 1 (5.3-ounce) package garlic-and-herb spreadable cheese (such as boursin)
- 1 large egg
- 1 tablespoon grated lemon zest (from 2 lemons)
- 1 teaspoon kosher salt
- 3 ounces grated parmesan cheese (about 3/4 cup), divided
- 1 (24-ounce) jar marinara sauce (such as rao’s), divided
- 1 tablespoon hot honey (such as mike’s hot honey extra hot)
Directions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil over high. Add shells; cook, stirring often, until al dente, about 10 minutes. Drain shells, and rinse under cold water to stop cooking.
- Meanwhile, wrap spinach in a clean kitchen towel, and squeeze to remove as much liquid as possible; set aside.
- Whisk together ricotta cheese, spreadable cheese, egg, lemon zest, salt, and 1/2 cup Parmesan in a medium bowl until well combined and smooth; stir in spinach.
- Spread 2 1/2 cups marinara sauce in bottom of a 13- x 9-inch baking dish; drizzle evenly with hot honey. Place ricotta mixture in a large ziplock plastic bag or piping bag; cut a 1/2-inch hole in corner of bag. Pipe ricotta mixture into cooked shells (about 2 tablespoons each). Arrange shells, filling side up, over sauce; top with remaining 1/2 cup marinara sauce, and sprinkle with remaining 1/4 cup Parmesan.
- Cover dish with foil; bake for 20 minutes. Uncover; continue baking until sauce is bubbling and filling is creamy, about 20 minutes. Serve hot.
